Go Back
+ servings
A bowl of vibrant red beetroot soup topped with spouts.

Nourishing Cream of Beetroot Soup

Recipe By : Michelle McCowan
5 from 2 votes
Print Recipe
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.
Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Dietary GF, Nut Free, Soy Free, Sugar Free, Vegan
Season(s) Autumn, Spring, Winter
Difficulty Moderate
Yield 8 Cups / 2 Quarts

Equipment

  • Blender

Ingredients
  

  • 2 - 3 medium - large Beets (chopped)
  • I medium Onion (chopped)
  • 1 medium Garlic Clove (minced)
  • ½-inch Hunk of Fresh Ginger (peeled and chopped)
  • 2 cups Milk (I like using Homemade Almond Milk)
  • 4 cups Vegetable Broth
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Ground Coriander
  • ¼ teaspoon Cardamom
  • ½ teaspoon Dried Dill
  • ¼ teaspoon Nutmeg
  • ¼ cup Hemp Hearts
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 1 tablespoon Avocado / Olive Oil
  • ½ teaspoon Himalayan / Sea Salt (or to taste)
  • Pepper (to taste)

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 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.

Notes

This soup is delish on its 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
Total Servings : 8
HAVE YOU TRIED THIS RECIPE?Share how it turned out by leaving a rating and comment below!