Vegan Beef and Beetroot Soup
Warm up with this vibrant Vegan Beef and Beetroot Soup, a plant-based twist on a comforting classic that’s brimming with flavor and nutrition. Featuring hearty vegan beef crumbles, earthy diced beetroot, and aromatic vegetables like carrots, celery, and onion, this soup combines rich textures and bold seasonings. Smoked paprika and thyme lend a savory depth, while a splash of lemon juice brightens every spoonful. Perfectly simmered in a vegetable broth base and finished with a sprinkle of fresh parsley, this dish is a wholesome and satisfying meal that’s easy to prepare in under an hour. Whether you’re looking for a cozy dinner or a nutrient-packed lunch, this vegan beetroot soup is sure to impress while catering to both vegans and soup lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 medium, peeled and diced beetroot
- 1 cup vegan beef crumbles
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon, or to taste salt
- 2 tablespoons lemon juice
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, and sauté for 3 to 4 minutes until the onion becomes translucent.
Stir in the diced carrots, celery, and beetroot, and continue to cook for another 5 minutes, allowing the vegetables to soften slightly.
Add the vegan beef crumbles to the pot, stirring well to combine with the vegetables.
Pour in the vegetable broth and add the tomato paste, mixing until the paste is fully dissolved.
Add the bay leaf, thyme, smoked paprika, black pepper, and salt.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 30 minutes, or until the beetroot is tender.
Remove the bay leaf from the soup, and stir in the lemon juice.
Taste and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7403 mg | 322% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 64.5 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 6402 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
