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    Home » All Recipes » Recipes By Diet » Healthy Vegan Recipes » Creamy Vegan Beetroot Soup

    updated: February 9, 2021

    Creamy Vegan Beetroot Soup

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    This Creamy Vegan Beetroot Soup is a vibrant, nutrient-dense dish that's surprisingly delicious! It's so smooth and perfectly spiced, enhancing its grounding power. Trust me, you'll want a big bowl of this healing soup.

    Vibrantly coloured vegan beet soup, garnished with fresh sprouts.

    This isn’t your traditional beet soup (or Borscht)! It’s a smooth and creamy twist, spiced with a delicious blend of healing herbs.

    This Creamy Vegan Beetroot soup is a great one to eat during the spring and winter months! Between the beets, coriander, nutmeg and turmeric, it offers great grounding power. Beets also provide some pretty amazing health benefits!

    Their deep red colour makes for nutrient-dense dishes that are also stunning to look at!

    There’s a reason they make candy so bright and colourful; we are instinctually attracted to vibrantly coloured foods. However, candy is not the kind of colourful food you want to be filling up on. It’s nature’s colourful fruits and vegetables that we are meant to be eating up, like candy! Which isn’t too hard to do when you have a vibrantly delicious creation, like this Creamy Vegan Beetroot Soup!

    A bowl of vibrant, creamy beetroot soup garnished with fresh sprouts and pumpkin seeds in front of a stack of flatbread and bowl of cashew cream.

    HEALTH BENEFITS YOU CAN'T "BEET"

     Anti-Cancer Properties

    Beets aren't just pretty to look at; their vibrant colour comes from the pigment betacyanin, a powerful antioxidant known for its cancer-fighting properties.

    Detoxifying 

    Beetroots stimulate the liver's detoxification process, helping to eliminate toxins, excess hormones and cholesterol.

    ​High In Fibre 

    Beetroots are a great source of fibre, which is essential for proper bowel function and gut health. Because of the high fibre content, beets specifically are known to have a very positive effect when it comes to lowering cholesterol levels.

    Grounding / Root Chakra Activating

    Root vegetables are a great way to ground the body. Carrots, parsnips, turnips, potatoes, turmeric and other roots and tubers offer the same effect. Grounding is important, especially when we’re going through the seasons of change (spring and autumn). It’s also important when we’re going through major life changes, stress or if you’re a naturally flighty person—if you’re like me and prone to anxiety, incorporating grounding foods into your diet is a great one to add to your toolbox.

    Sometimes circumstances in our lives or traumas we’ve been through can put us into survival mode. This can cause the root chakra (Muladhara) or the first energy centre to become imbalanced or blocked. When this happens, we often feel unsafe, ungrounded and insecure. Eating root veggies, tubers and naturally red foods is a simple and effective practice to help bring the roots chakra back into balance.

    A bowl of creamy, beet soup garnished with fresh sprouts and pumpkins seeds, with a silver spoon sitting beside.

    BUYING & STORING BEETS

    •  Buying beetroots with the greens still attached ensures they are the freshest. Try to avoid buying beets in plastic bags; this can harbour mould and mildew (and we should all ditch the plastic anyway). Beets should be firm to the squeeze and vibrantly coloured. If they are soft and very dark in colour, they are past their prime.
    • Remove the beet greens (if attached), place the stems in a jar of water, and store in the refrigerator.
    • You can store beetroots in the refrigerator for up to three weeks. Keeping them in a dark container such as a roasting pan helps preserve their freshness a little longer.
    A bowl of vibrant, creamy beetroot soup garnished with fresh sprouts and pumpkin seeds.

    How To Make Creamy Vegan Beetroot Soup

    This Creamy Vegan Beetroot Soup is incredibly easy to make, and it only takes about 40 minutes until it’s all said and done!

    Chop and Prepare

    Start by peeling the beetroots, remove the greens if they are attached. Next, peel and chop the ginger. Then mince the garlic and chop the onion. 

    Heat the Oil & Cook

    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.

    Lightly Cook Garlic and Onion

    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.

    Add Beets & Cook Lightly

    Once the garlic has become fragrant, add in the chopped beets and ginger and cook for another couple of minutes. Stir often to avoid sticking and burning.

    Pour In Vegetable Broth

    After your beets and ginger have been lightly sautéed with the onion and garlic, pour in the vegetable broth.

    Bring To A Boil

    After you add the vegetable broth, cover the pot and bring to a boil.

    Add Spices & Simmer

    Once boiling, turn the heat down to medium, add in the coriander, turmeric, cardamom, nutmeg and dill. Cover and let simmer for about 15 minutes, or until the beets are tender. You should be able to poke a fork right through.

    Cool Before Blending

    Once the beets are tender, remove the pot from the heat and allow to cool before pouring it all into the blender.

    Blend

    After the soup has cooled down, pour everything into a blender. Add the salt, lemon juice and hemp hearts. Cover and blend until smooth. If you have a high powered blender, it should only take about 30 seconds to a minute.

    Serve & Enjoy!

    Once your beetroot soup is nice and smooth, serve and enjoy! This soup is best served warm. So, if yours needs reheating, add to a clean saucepan and warm over medium heat.

    Garnishes

    This Creamy Vegan Beetroot Soup is delicious garnished with cashew cream or yogurt, sprouts and pumpkin seeds!

    THIS RECIPE IS...


    • Vegan
    • Gluten-Free
    • Detoxifying
    • Grounding
    • Packed with Cholesterol Lowering Fibre and cancer-fighting antioxidants

    MORE HEALTHY RECIPES YOU MIGHT ENJOY

    • Homemade Vegetable Broth
    • Roasted Tomato Soup
    • Berry Beet Smoothie Bowl
    • Grain-Free Flatbread
    A bowl of bright red beetroot soup, garnished with fresh sprouts and pumpkin seeds, surrounded by a silver spoon, a stack of flatbread, a bowl of cashew cream and linen cloth.

    If you tried this Creamy Vegan Beetroot Soup recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on, Pinterest, Instagram and Facebook for more wildly nutritious recipes!

    Vibrantly coloured vegan beet soup, garnished with fresh sprouts.

    Creamy Vegan Beet Soup

    When it comes to root vegetables, it's always best to stick to organic whenever possible!
    Print Pin Rate
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    MAKES : 4

    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: 2cups | Calories: 264kcal | Carbohydrates: 25g | Protein: 12g | Fat: 13g | Saturated Fat: 1g | Sodium: 1952mg | Potassium: 692mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1431IU | Vitamin C: 21mg | Calcium: 290mg | Iron: 4mg
    Have You Made This Recipe?Mention @nourish.me.wild or tag #nourishmewild!

    Murray, M., Pizzorno, J., Pizzorno, L. (2005) The Encyclopedia of Healing Foods. Atria Books, New York.

    Posted by Michelle McCowan on February 8, 2020 Filed Under: All Recipes, Detoxifying Dishes, Healthy Comfort Foods, Healthy Gluten-Free Recipes, Healthy Mains & Sides, Healthy Paleo Friendly Recipes, Healthy Soup Recipes, Healthy Spring Recipes, Healthy Summer Recipes, Healthy Vegan Recipes Tagged With: Antioxidant rich, Beet Soup, Detoxifying, Vegan

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    I'm Michelle, the nutritionist, photographer and recipe developer behind Nourish Me Wild. Some call me a kitchen witch, some call me a forest fairy. One thing is for sure, you can either find me whipping up some healthy eats or wandering barefoot with my forever pooch, Magnolia Mae.

    I'm a big believer in returning home to our natural roots, honouring the heart and of course, magic! I'm a little quirky and a lot of wild. I have an insatiable thirst for knowledge, am an avid do-it-yourselfer and a self-proclaimed chocolatier! My mission is to inspire the conscious and the curious to live healthy, vibrant and bountiful lives, through returning to the wild roots of nature. Read More…

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    What a perfect weekend to warm the heart and bones What a perfect weekend to warm the heart and bones with this Creamy Vegan Beetroot Soup ❤️

It’s not your traditional beet soup (or borscht). It’s on the creamier side and is spiced with some lovely warming and grounding spices.

I usually like making this soup in the spring and autumn for its grounding power. However, it’s also a great one for this time of year when it’s still bitterly cold, but the sun is moving a little closer.

Not to mention, it makes a beautiful Valentine’s soup!

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