Beetroot Soup
This beetroot soup is vibrant, smooth and full of flavour. You only need 6 ingredients for this smooth, creamy and tasty vegan or vegetarian beet soup. It is similar to borscht soup and it's hearty and filling.
Servings: 4
Calories: 139kcal
Ingredients
- 17 oz (500g) raw beets (approx 4 beetroots)
- 2 tablespoons oil divided
- 1 red onion chopped
- 1 stick of celery chopped
- 4 ¼ cups (750ml) vegetable stock/broth (low sodium is best)
- 2 tablespoons dill chopped
- Salt and pepper
To garnish
- Sprigs of dill
- Yogurt or dairy free yogurt
Instructions
- Preheat the oven to 200°C/400°F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
- Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.
- Serve in bowls with a drizzle of yogurt and sprinkling of dill.
Video
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 819mg | Potassium: 432mg | Fiber: 4g | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 7.9mg | Calcium: 26mg | Iron: 1mg