This Nourishing Creamy Beetroot Soup is smooth and full of flavour thanks to a blend of nutritious herbs. Plus, it's a quick and simple dish that's perfect for impressing and serving a crowd.
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 your soup comes to a rolling boil, turn the heat down to medium-low. Pour in your choice of milk. I like using homemade almond milk. Give it a stir, place the lid back on and allow the soup to simmer for about 15 minutes or until the beets are tender. You should be able to easily poke a fork through.
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.
Once cool enough to handle, pour your soup into your blender jug and blend for about 30 seconds. If needed, you can split the soup into two batches to blend.
Once your beetroot soup is nice and smooth, pour it into a clean saucepan and reheat to serve warm.