Name: Creamy Beet Soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Ingredients: 3-4 tbsp olive oil, divided; 1 medium yellow onion, diced; 2 large cloves of garlic, minced; 2 cups diced beets (~3 large beets); 1 cup yellow potatoes, diced; 1 cup carrot, diced; 1 green apple, peeled and diced (we used Granny Smith); 4 cups vegetable broth; 1 ¼-1 ½ tsp salt; 1 tsp ground black pepper; 2 tbsp freshly squeezed lemon juice; 1 cup dairy free milk (we used cashew milk); 3-4 tbsp fresh dill, chopped finely

Description

This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!

Ingredients

Scale

3-4 tbsp olive oil, divided
1 medium yellow onion, diced
2 large cloves of garlic, minced
2 cups diced beets (~3 large beets)
1 cup yellow potatoes, diced
1 cup carrot, diced
1 green apple, peeled and diced (we used Granny Smith)
4 cups vegetable broth
1 ¼-1 ½ tsp salt
1 tsp ground black pepper
2 tbsp freshly squeezed lemon juice
1 cup dairy free milk (we used cashew milk)
3-4 tbsp fresh dill, chopped finely

Instructions

Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
Serve hot topped with a drizzle of olive oil, fresh dill and bread.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop

Nutrition

Serving Size:
Calories: 172
Sugar: 8.2 g
Sodium: 1064.1 mg
Fat: 8.5 g
Saturated Fat: 1.1 g
Trans Fat: 0 g
Carbohydrates: 23.3 g
Fiber: 4 g
Protein: 2.6 g
Cholesterol: 0 mg