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This Creamy Vegan Beetroot Soup is a vibrant, nutrient-dense dish that's surprisingly delicious! It's so smooth and perfectly spiced, enhancing its grounding power. Trust me, you'll want a big bowl of this healing soup.
This isn’t your traditional beet soup (or Borscht)! It’s a smooth and creamy twist, spiced with a delicious blend of healing herbs.
This Creamy Vegan Beetroot soup is a great one to eat during the spring and winter months! Between the beets, coriander, nutmeg and turmeric, it offers great grounding power. Beets also provide some pretty amazing health benefits!
Their deep red colour makes for nutrient-dense dishes that are also stunning to look at!
There’s a reason they make candy so bright and colourful; we are instinctually attracted to vibrantly coloured foods. However, candy is not the kind of colourful food you want to be filling up on. It’s nature’s colourful fruits and vegetables that we are meant to be eating up, like candy! Which isn’t too hard to do when you have a vibrantly delicious creation, like this Creamy Vegan Beetroot Soup!
HEALTH BENEFITS YOU CAN'T "BEET"
Anti-Cancer Properties
Beets aren't just pretty to look at; their vibrant colour comes from the pigment betacyanin, a powerful antioxidant known for its cancer-fighting properties.
Detoxifying
Beetroots stimulate the liver's detoxification process, helping to eliminate toxins, excess hormones and cholesterol.
High In Fibre
Beetroots are a great source of fibre, which is essential for proper bowel function and gut health. Because of the high fibre content, beets specifically are known to have a very positive effect when it comes to lowering cholesterol levels.
Grounding / Root Chakra Activating
Root vegetables are a great way to ground the body. Carrots, parsnips, turnips, potatoes, turmeric and other roots and tubers offer the same effect. Grounding is important, especially when we’re going through the seasons of change (spring and autumn). It’s also important when we’re going through major life changes, stress or if you’re a naturally flighty person—if you’re like me and prone to anxiety, incorporating grounding foods into your diet is a great one to add to your toolbox.
Sometimes circumstances in our lives or traumas we’ve been through can put us into survival mode. This can cause the root chakra (Muladhara) or the first energy centre to become imbalanced or blocked. When this happens, we often feel unsafe, ungrounded and insecure. Eating root veggies, tubers and naturally red foods is a simple and effective practice to help bring the roots chakra back into balance.
BUYING & STORING BEETS
- Buying beetroots with the greens still attached ensures they are the freshest. Try to avoid buying beets in plastic bags; this can harbour mould and mildew (and we should all ditch the plastic anyway). Beets should be firm to the squeeze and vibrantly coloured. If they are soft and very dark in colour, they are past their prime.
- Remove the beet greens (if attached), place the stems in a jar of water, and store in the refrigerator.
- You can store beetroots in the refrigerator for up to three weeks. Keeping them in a dark container such as a roasting pan helps preserve their freshness a little longer.
How To Make Creamy Vegan Beetroot Soup
This Creamy Vegan Beetroot Soup is incredibly easy to make, and it only takes about 40 minutes until it’s all said and done!
Chop and Prepare
Start by peeling the beetroots, remove the greens if they are attached. Next, peel and chop the ginger. Then mince the garlic and chop the onion.
Heat the Oil & Cook
Add the avocado or extra virgin olive oil to a large pot. Turn the heat to medium-low and let heat for about 30 seconds.
Lightly Cook Garlic and Onion
Now you’ll want to add the onion and let cook for about a minute, stirring often. Once the onion starts to become fragrant, add the minced garlic. Stirring frequently, cook for another minute or until the garlic begins to become fragrant. Make sure not to cook for too long or over too high of heat to avoid burning.
Add Beets & Spices
Once the garlic has become fragrant, add in the chopped beets, ginger, coriander, turmeric, cardamom, nutmeg and dill. Continue to cook for another minute, stirring often to avoid sticking and burning.
Pour In Vegetable Broth
After your beets and ginger have been lightly sautéed and the mixture is nice and fragrant, pour in the vegetable broth.
Bring To A Boil
After you add the vegetable broth, cover the pot, turn the heat up to medium-high and bring to a boil. Simmer
Once boiling, turn the heat down to medium-low. Give it a stir, place the lid back on and allow to simmer for about 15 minutes or until the beets are tender. You should be able to poke a fork right through.
Cool Before Blending
Once the beets are tender, remove the pot from the heat. Stir in the salt, lemon juice and hemp hearts. Then let the soup stand for a few minutes to cool down before blending.
Blend
After the soup has cooled down, you can blend it up in your blender! This recipe does make a lot, so I usually split it into two batches to blend. If you have a high-powered blender, it should only take about 30 seconds to get a smooth and creamy soup!
Serve & Enjoy!
Once your beetroot soup is nice and smooth, serve and enjoy! This soup is best served warm. So, if yours needs reheating, add to a clean saucepan and warm over medium-low heat.
Garnishes
This Creamy Vegan Beetroot Soup is delicious garnished with cashew cream or yogurt, sprouts and pumpkin seeds!
THIS RECIPE IS...
MORE HEALTHY RECIPES YOU MIGHT ENJOY
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Creamy Vegan Beet Soup
Equipment
Ingredients
- 2 large Beets (chopped)
- I Medium Onion (chopped)
- 1 medium Garlic Clove (minced)
- 1-inch Hunk Ginger (peeled and chopped)
- 3 cups Dairy-Free Milk (I like using Tigernut)
- 5 cups Vegetable Broth
- ½ teaspoon Turmeric Powder
- ¾ teaspoon Ground Coriander
- ½ teaspoon Cardamom
- ½ teaspoon Dried Dill
- ½ teaspoon Nutmeg
- ¼ cup Hemp Hearts
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Avocado / Olive Oil
- 1 teaspoon Himalayan / Sea Salt
Instructions
- Start by peeling the beetroots, and remove the greens if they are attached. Next, peel and chop the ginger. Then mince the garlic and chop the onion. Add the avocado or extra virgin olive oil to a large pot. Turn the heat to medium-low and let heat for about 30 seconds.
- Now you’ll want to add the onion and let cook for about a minute, stirring often. Once the onion starts to become fragrant, add the minced garlic. Stirring frequently, cook for another minute or until the garlic begins to become fragrant. Make sure not to cook for too long or over too high of heat to avoid burning.Once the garlic has become fragrant, add in the chopped beets, ginger, coriander, turmeric, cardamom, nutmeg and dill. Continue to cook for another minute, stirring often to avoid sticking and burning.
- Pour in the vegetable broth, cover and increase the heat to bring to a boil.
- Once boiling, turn the heat down to medium-low. Give it a stir, place the lid back on and allow to simmer for about 15 minutes or until the beets are tender. You should be able to poke a fork right through.
- Once the beets are tender, remove the pot from the heat. Stir in the salt, lemon juice and hemp hearts. Then let the soup stand for a few minutes to cool down before blending.
- After the soup has cooled down, you can blend it up in your blender! This recipe does make a lot, so I usually split it into two batches to blend. If you have a high-powered blender, it should only take about 30 seconds to get a smooth and creamy soup!
- Once your beetroot soup is nice and smooth, serve and enjoy! This soup is best served warm. So, if yours needs reheating, add to a clean saucepan and warm over medium-low heat.
Delicious.
So glad you enjoyed it!!
I improvised a bit. Used srems & beet greens.
Yum!! What a great idea!