Welcome to our recipe for Vegan Creamy Beetroot Soup, a comforting, earthy, and vibrant dish that is as nourishing as it is pleasing to the eye. Originating from Eastern Europe, beetroot soup has made its way into kitchens worldwide due to its distinctive flavor and health benefits.
Our vegan twist on this classic soup maintains the hearty, deep flavors while ensuring it’s suitable for everyone at the table. Beetroots, the star of this dish, are known for their impressive nutritional profile, including high levels of fiber, vitamin C, potassium, and manganese. They’re also a great source of B vitamin folate, which is essential for a healthy heart and brain function.
The creaminess in this soup is achieved through the addition of a secret ingredient – cashews. When blended, they create a rich, creamy texture that perfectly complements the sweetness of the beetroots. This soup is a warming and delightful dish that can be enjoyed by everyone, no matter their dietary preferences.
Stay tuned as we guide you through the steps to create this comforting, nutritious, and incredibly delicious Vegan Creamy Beetroot Soup. Let’s get cooking!
Nutrition Facts: Please note that nutritional facts can vary based on the exact ingredients used. In general, this Vegan Creamy Beetroot Soup is a good source of vitamins, minerals, and plant-based protein, thanks to the beetroots, cashews, and vegetable broth.
For the soup:
- 4 medium-sized beetroots, peeled and diced
- 1 medium-sized onion, chopped
- 2 cloves of garlic, minced
- 1 cup of raw cashews, soaked in water
- 4 cups of vegetable broth
- Salt and pepper to taste
For the toppings:
- A handful of fresh dill, finely chopped
- A drizzle of coconut cream or almond milk
- A sprinkle of roasted cashews
- Prepare the ingredients: Start by peeling and dicing the beetroots, chopping the onion, and mincing the garlic. Drain the cashews that have been soaking in water.
- Sauté the vegetables: In a large pot, sauté the chopped onion and minced garlic until the onion is translucent. Add the diced beetroot and stir for a few more minutes.
- Add the broth: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer until the beetroot is tender. This should take about 20-30 minutes.
- Blend the soup: Add the soaked cashews to the pot once the beetroot is tender. Use an immersion blender to puree the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a regular blender in batches, then return it to the pot.
- Season and serve: Season the soup with salt and pepper to taste. Serve it hot, with a drizzle of coconut cream or almond milk, a sprinkle of roasted cashews, and a generous topping of fresh dill.
- You can add more vegetable broth if you prefer your soup to be thinner.
- If you can't find fresh beetroots, you can use canned ones, but the flavor might not be as rich.
- The cashews can be replaced with other nuts like almonds or macadamia nuts for a different flavor.
- Leftover soup can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Just reheat before serving!