Vegetarian Beef and Beetroot Soup
Get ready to indulge in the hearty comfort of Vegetarian Beef and Beetroot Soup, a vibrant and nutritious twist on the classic beef and beetroot combination. Packed with earthy beetroot, tender potatoes, protein-rich lentils, and a medley of aromatic vegetables, this vegetarian soup delivers all the savory depth you'd expect—thanks to the addition of smoky paprika, soy sauce, and dried thyme mimicking that "beefy" flavor. Perfect for chilly days, this one-pot recipe is not only easy to prepare but also brimming with wholesome ingredients. Ready in just an hour, it's a warming, nutrient-packed meal that’s ideal for cozy family dinners or meal prep. Serve it hot with a side of crusty bread for the ultimate comforting experience!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 units garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium beetroot, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 cup canned or cooked lentils, drained and rinsed
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 unit bay leaf
- 1 teaspoon black pepper
- 0.5 teaspoon sea salt
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic, diced carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
Add the cubed beetroot and potatoes to the pot, stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the lentils, soy sauce, smoked paprika, dried thyme, bay leaf, black pepper, and sea salt.
Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the beetroot and potatoes are tender.
Remove the bay leaf from the pot and discard.
Stir in the chopped fresh parsley and adjust the seasoning if necessary.
Serve the soup hot in bowls with crusty bread on the side if desired.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1166 mg | 25% | |
*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.
