Vegan Creamy Beetroot Soup

Experience the perfect blend of vibrant flavor and wholesome nutrition with this Vegan Creamy Beetroot Soup. This stunningly pink, velvety bowl of comfort is made with fresh beetroots, aromatic garlic, and hearty vegetables, all simmered in rich vegetable broth and balanced with creamy coconut milk and a splash of tangy lemon juice. The soup’s natural sweetness pairs harmoniously with the subtle earthiness of fresh dill, making it a show-stopping addition to any meal. Ready in just an hour, this plant-based recipe is not only visually striking but also packed with antioxidants, making it as nourishing as it is delicious. Perfect for cozy nights or elegant dinner parties, this beetroot soup is a must-try for any vegan or health-conscious food lover.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by washing the beetroots thoroughly to remove any dirt. Trim the ends, peel the beetroots, and cut them into small cubes.

Step 2

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.

Step 3

Mince the garlic cloves and add them to the pot. Sauté for an additional 2 minutes until fragrant.

Step 4

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.

Step 5

Once the beetroots are cooked, remove the pot from heat. Allow the soup to cool slightly before blending.

Step 6

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.

Step 7

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.

Step 8

Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.

Step 9

Serve the soup hot, garnished with chopped fresh dill. Enjoy your vibrant Vegan Creamy Beetroot Soup!

Nutrition Facts

Serving size	(1892.8g)

Amount per serving	% Daily Value*
Calories	974.7

Total Fat 37.9g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4977.6mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 26.5g	0%
Total Sugars 66.0g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 311.7mg	0%
Iron 8.9mg	0%
Potassium 3680.5mg	0%

*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.

Source of Calories

Fat: 33.5%

Protein: 10.4%

Carbs: 56.1%