Whole30 Creamy Beetroot Soup
Velvety, vibrant, and brimming with nourishing ingredients, this Whole30 Creamy Beetroot Soup is a wholesome delight for your taste buds. Made with fresh beetroots, creamy unsweetened coconut milk, and a touch of apple cider vinegar for brightness, this vibrant soup is both earthy and subtly tangy. Sautéed onions and garlic complement the natural sweetness of the beets, while a hint of fresh thyme ties it all together. Completely dairy-free, gluten-free, and paleo-friendly, this recipe is perfect for those following a Whole30 diet or simply seeking a comforting bowl of plant-based goodness. Ready in just over an hour, it’s an excellent option for a cozy dinner or an elegant appetizer, complete with a silky texture that’s hard to resist.
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Recipe Information
Ingredients
- 4 medium fresh beetroots
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by washing and peeling the beetroots. Cut them into small cubes about 1-inch in size for even cooking.
Chop the yellow onion and mince the garlic cloves. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until it's soft and translucent.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Add the cubed beetroots to the pot and sauté for 5 minutes, stirring occasionally to blend the flavors well.
Pour in the vegetable broth, ensuring the beetroot is fully submerged. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook the beets for about 30 minutes or until they are tender when pierced with a fork.
Once the beetroots are tender, remove the pot from the heat. Using an immersion blender, puree the soup until smooth and creamy.
Return the pot to low heat and stir in the unsweetened coconut milk, apple cider vinegar, fresh thyme, salt, and black pepper.
Allow the soup to simmer gently for another 5 minutes to incorporate all the flavors.
Taste and adjust seasoning if necessary before serving.
Serve the soup warm, garnished with a sprinkle of fresh thyme if desired.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4906 mg | 213% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 42.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2986 mg | 64% | |
*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.
