Vegan Creamy Beetroot Soup
Indulge in the vibrant flavors and silky texture of Vegan Creamy Beetroot Soup, a plant-based masterpiece that’s as nourishing as it is stunning. Featuring earthy fresh beetroots paired with aromatic sautéed onions, carrots, and celery, this vibrant soup gets its creamy richness from coconut milk and a tangy lift from freshly squeezed lemon juice. Blended to perfection, the soup delivers a luscious consistency that feels indulgent yet wholesome. Finished with a sprinkle of fresh dill, this gluten-free and dairy-free recipe is perfect for a cozy weeknight dinner or as an elegant starter for your next gathering. Ready in just an hour, this nutritious, antioxidant-packed soup is easy to prepare and ideal for anyone seeking a healthy, bold-flavored dish.
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Recipe Information
Ingredients
- 4 medium fresh beetroots
- 2 tablespoons olive oil
- 1 large onion
- 1 medium carrot
- 1 large celery stalk
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by washing the beetroots thoroughly to remove any dirt. Trim the ends, peel the beetroots, and cut them into small cubes.
In a large pot, heat the olive oil over medium heat. Dice the onion, carrot, and celery stalk. Add them to the pot and sauté for about 5 minutes until the onion becomes translucent.
Mince the garlic cloves and add them to the pot. Sauté for an additional 2 minutes until fragrant.
Add the cubed beetroots to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, or until the beetroots are tender.
Once the beetroots are cooked, remove the pot from heat. Allow the soup to cool slightly before blending.
Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender to puree it.
Return the pot to the stove over low heat. Stir in the coconut milk and freshly squeezed lemon juice. Season with salt and black pepper.
Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.
Serve the soup hot, garnished with chopped fresh dill. Enjoy your vibrant Vegan Creamy Beetroot Soup!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 66.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3680 mg | 78% | |
*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.
