Vegan Classic Beet Soup
Transform your weeknight dinners with this vibrant and nourishing Vegan Classic Beet Soup, a plant-based twist on a timeless favorite. Bursting with earthy sweetness from roasted beets and a medley of vegetables like carrots and celery, this soup is elevated by the tangy zing of apple cider vinegar and the freshness of chopped dill. Blended into silky perfection with the richness of coconut cream, it delivers a luxuriously creamy texture without dairy. Made with just one pot and ready in under an hour, this comforting, gluten-free soup is not only easy to prepare but also packed with nutrients. Serve it with crusty bread or a dollop of vegan sour cream for a warm, satisfying meal that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 2 medium, chopped carrots
- 2 chopped celery stalks
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup coconut cream
- 1 bay leaf
Instructions
Wash and peel the beets. Chop them into small chunks for easier cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and saute for about 5 minutes, until they are translucent.
Add the minced garlic and saute for another 1 minute until fragrant.
Stir in the chopped carrots and celery, and cook for about 5 minutes.
Add the chopped beets to the pot, then pour in the vegetable broth. Add the bay leaf, and bring to a boil.
Reduce the heat to a simmer and cook for 30-35 minutes, or until the beets are tender.
Remove the bay leaf, and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Stir in the apple cider vinegar, chopped dill, salt, and pepper.
Serve the soup hot, garnished with a drizzle of coconut cream and additional fresh dill if desired.
For added flair, pair with crusty bread or vegan sour cream on the side.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 79.4 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3705 mg | 79% | |
*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.
