Vegan creamy beetroot soup is a healthy and flavoursome dish, perfect for any season. Beetroot is a vegetable rich in vitamins and minerals, and its intense colour and sweet taste make the soup particularly appetising. This soup is ideal for vegans and vegetarians as it contains no animal products, yet is creamy and filling thanks to the addition of coconut milk.
The process of preparing this soup is simple and quick. The vegetables are first gently sautéed to release their flavours and then cooked until soft in the vegetable broth. When blended to a smooth cream and coconut milk added, the soup takes on a velvety texture and a delicate, exotic flavour. Served with a side of fresh dill, this soup is not only delicious but also looks aesthetically pleasing on the plate.
This soup is a great choice for a healthy lunch or light dinner. It can also be made to stock up and stored in the fridge to enjoy a quick and healthy meal during the week. With its unique flavour and healthy ingredients, this vegan creamy beetroot soup is sure to please even the most discerning foodies.
INGREDIENTS
- 4 medium beets
- 2 potatoes
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 litre of vegetable broth
- 200 ml coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill for garnish
INSTRUCTIONS
Preparation of vegetables:
- Peel and dice the beetroot, potatoes, onion and carrot.
- Chop the garlic.
Frying vegetables:
- In a large pot, heat the olive oil. Add the onion and garlic, fry for 3-4 minutes until softened.
- Add the sliced beetroot, potatoes and carrots. Fry for 5 minutes, stirring.
Cooking soup:
- Add the vegetable stock and cook over a medium heat for about 30 minutes until the vegetables are soft.
Blending:
- Blend the soup to a smooth cream using a blender.
- Add the coconut milk and mix thoroughly.
Seasoning:
- Season the soup with salt and pepper to taste.
Serving:
- Serve the soup hot, garnished with fresh dill.
Polski
English (UK)