Nutrient-Packed Beet Soup
A smooth, creamy beet soup featuring beets, parsnip, and ginger, blended to perfection. Served with garnishes like coconut cream, parsley, and black sesame seeds, it’s a nutrient-dense, flavorful, and easy-to-make plant-based soup.
Equipment
- 1 Large Stock Pot,
- 1 High-Powered Blender
- 1 Chef’s Knife
- 1 cutting board
- 1 Ladle
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger peeled and finely chopped
- Salt and pepper to taste
- 3 large beets peeled and diced (or 4 small beets)
- 1 medium parsnip peeled and diced (~1 cup)
- 4 cups vegetable broth or more for desired consistency
Garnish:
- Coconut cream or yogurt
- Fresh parsley
- Black sesame seeds
- Cracked black pepper
Instructions
- Heat Oil and Sauté Aromatics: Place a large stock pot over medium-high heat and add 2 tablespoons of avocado or olive oil. Once warm, add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent and aromatic.
- Add Garlic and Ginger: Stir in the minced garlic and finely chopped fresh ginger.Cook for an additional 1–2 minutes, allowing the flavors to meld and the mixture to become fragrant without browning.
- Incorporate Beets and Parsnips: Add the peeled and diced beets along with the diced parsnip to the pot. Stir to coat the vegetables with the aromatics and oil evenly, seasoning lightly with salt and pepper to taste.
- Add Vegetable Broth: Pour in 4 cups of vegetable broth, or more if you prefer a thinner consistency. Increase heat to high until the mixture comes to a gentle boil, ensuring all vegetables are submerged.
- Simmer Vegetables: Reduce the heat to low-medium and cover the pot with a lid. Allow the soup to simmer gently for 25–30 minutes, or until the beets and parsnips are tender when pierced with a fork.
- Blend Soup Smooth: Carefully ladle the hot soup into a high-powered blender. Blend for 60–90 seconds until fully smooth and creamy. For convenience, you can also use an immersion blender directly in the pot.
- Serve and Garnish: Pour the blended soup into bowls.Top each serving with a swirl of coconut cream or yogurt, a sprinkle of fresh parsley, black sesame seeds, and cracked black pepper for added flavor and visual appeal. Serve warm.
Notes
- Use fresh, firm beets for the best flavor and natural sweetness.
- Adjust vegetable broth quantity for desired soup consistency—more for a thinner soup, less for a thicker, creamy texture.
- Coconut cream or yogurt is optional but adds a luxurious, creamy finish and balances the earthiness of the beets.
- Taste and adjust seasoning after blending; beet sweetness can vary depending on the variety.
- For a smoother soup, strain through a fine mesh sieve after blending if desired.
- This soup can be made vegan by ensuring yogurt garnishes are plant-based.