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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 17 oz (500g) raw beets (approx 4 beetroots)
- 2 tbsp oil divided
- 1 red onion chopped
- 1 stick of celery chopped
- 4 1/4 cups (750ml) vegetable stock/broth (low sodium is best)
- 2 tbsp dill chopped
- Salt and pepper
- Sprigs of dill
- Yogurt or dairy free yogurt
Preheat the oven to 200C/400F. 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 tbsp 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.
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