Beautiful Beet Soup

If you’re looking for a vibrant, nourishing meal that’s as beautiful as it is delicious, my Beautiful Beet Soup is a must-try. Made with just a handful of whole-food ingredients, this smooth, creamy soup is naturally sweet, earthy, and full of rich color thanks to fresh beets.

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.

Print Recipe

Healthy

Beautiful Beet Soup

Author: Crystal Cooking Method: Stovetop Cuisine: Canadian Courses: Formal Dinner, Lunch, Post-Workout, Soup Recipe Keys: Dairy Free Egg Free Freezer Meals V Vegetarian Whole30

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 4

Dietary:

G Gluten Free P Paleo P Pescatarian V Vegan V Vegetarian W Whole 30

Description

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!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 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

Instructions

1. 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.
2. 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.
3. 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!

Note

Optional* coconut milk or yogurt, pumpkin seeds, fresh herbs sliced radish and/or hemp hearts for garnishing