Whole30 Creamy Beetroot Soup
Brighten up your Whole30 meal plan with this stunning and nutritious creamy beetroot soup! Packed with the earthy sweetness of fresh beetroots and made extra luscious with unsweetened coconut milk, this vibrant soup delivers a velvety texture without any dairy. Enhanced with aromatic garlic, sautéed onions, and a splash of apple cider vinegar for a tangy finish, every spoonful bursts with wholesome flavor. Perfectly spiced with thyme, salt, and a hint of black pepper, this recipe is a warming, gluten-free, and vegan-friendly delight that's easy to prepare in just over an hour. Serve it as a colorful appetizer or pair it with a salad for a light, satisfying meal that’s as good for the eyes as it is for the taste buds!
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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
Directions
Step 1
Begin by washing and peeling the beetroots. Cut them into small cubes about 1-inch in size for even cooking.
Step 2
Chop the yellow onion and mince the garlic cloves. Set aside.
Step 3
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.
Step 4
Add the minced garlic to the pot and sauté for another minute until fragrant.
Step 5
Add the cubed beetroots to the pot and sauté for 5 minutes, stirring occasionally to blend the flavors well.
Step 6
Pour in the vegetable broth, ensuring the beetroot is fully submerged. Increase the heat to bring the mixture to a boil.
Step 7
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.
Step 8
Once the beetroots are tender, remove the pot from the heat. Using an immersion blender, puree the soup until smooth and creamy.
Step 9
Return the pot to low heat and stir in the unsweetened coconut milk, apple cider vinegar, fresh thyme, salt, and black pepper.
Step 10
Allow the soup to simmer gently for another 5 minutes to incorporate all the flavors.
Step 11
Taste and adjust seasoning if necessary before serving.
Step 12
Serve the soup warm, garnished with a sprinkle of fresh thyme if desired.
Nutrition Facts
| Serving size | (1688.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 860.0 |
| Total Fat 40.8g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4906.0mg | 0% |
| Total Carbohydrate 105.7g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 42.0g | |
| Protein 23.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 681.6mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2986.1mg | 0% |
Source of Calories