Beautiful Beet Soup
Add a pop of colour to your meal with this brightly coloured sweet and savoury beet soup. This root veggie soup is super creamy and is easy to pull together with a simple ingredient list!
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: soup
3 Tbsp olive or avocado oil
1 medium onion, diced
3 cloves garlic, minced
6 medium beets, peeled and chopped
2 cups vegetable stock
salt and pepper to taste
Optional* coconut milk or yogurt, pumpkin seeds, fresh herbs sliced radish and/or hemp hearts for garnishing
Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
Stir in the vegetable stock, and season with salt and pepper (to taste). Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a food processor or high-powered blender, and pulse until liquefied. Return soup to the saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of coconut milk or yogurt. Garnish as desired!
Keywords: soup, beet soup, beautiful beet soup, vegetable soup, root vegetable soup
I know that beets can be a polarizing vegetable. You either love them or hate them right?! Well if you’ve read this far down already, I’m assuming that you’re in the love them category 😉 Here are a few nutrition bites explaining benefit of beets:
- Beautiful jewel tone beets are an excellent source of the phytonutrient category Betalains, which give beets their dark purple colour. The class of powerful plant compounds, are anti-inflammatory all stars that also have antioxidant and detoxification support properties.
- Beets are also high in folate which aids in developing healthy red blood cells, essential for a healthy pregnancy.
- A good source of manganese, vitamin C and fibre, for only 75 calories for 1 cup cooked
- I love foods that are FLEXIBLE and versatile. You can juice or blend, grate or puree; sauté, roast or simmer them to go with salads, burgers or casseroles (check out my rainbow shepherd’s pie).