Creamy Vegan Beet Soup
With a blend of healing spices, no added sugars and whole-food ingredients, this is a nutritious and creamy twist on classic beetroot soup!
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MAKES : 8
Equipment
- Blender
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 tsp Turmeric Powder
- ¾ tsp Ground Coriander
- ½ tsp Cardamom
- ½ tsp Dried Dill
- ½ tsp Nutmeg
- ¼ cup Hemp Hearts
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 tbsp Avocado / Olive Oil
- 1 tsp Himalayan / Sea Salt
Instructions
- Heat the oil in a large saucepan.
- Add the onion and garlic cook for until they become fragrant, stirring occassionly. Then, add in the beets and ginger and cook for a few more minutes, stirring often.
- Pour in the vegetable broth, cover and increase the heat to bring to a boil.
- Once boiling, reduce the heat to medium-low. Stir in the turmeric, coriander, cardamom, nutmeg and dill. Cover again and let simmer for about 10 - 15 minutes, or until the beets are tender enough to poke through with a fork.
- Once the beets are tender, remove from the heat to cool for a few minutes before transfering to the blender.
- Once the soup is cool enough to handle. Pour into the blender along with the hemp hearts, lemon juice and salt. To reheat the soup, heat over medium-low, stirring consistently.Serve and enjoy!
- To reheat the soup, heat over medium-low, stirring consistently.
- Serve warm and enjoy!
Notes
This soup is delish on it's own or garnished with cashew cream or yogurt, sprouts and toasted pepitas (pumpkin seeds).
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 13g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 976mg | Potassium: 362mg | Fiber: 3g | Sugar: 8g | Vitamin A: 719IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 2mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!