Vegan Food Nerd


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Beet soup

20140925_182859I wanted to call this a borscht, but I’m not entirely sure if it can be classified as one. I mean there are some beets puréed into a delicious soup here, but I threw in a few extra veggies I had in the fridge that I don’t think are normally found in borscht. Regardless, this is really, really delicious. I love the earthy flavour beets lend to the soup, as well as the crazy colour!

This soup comes together fairly quickly, as long as you cook your beets ahead of time. I cooked the beets the day before and peeled and cut them as the veggies were simmering away. Delicious soup in minimal time is always a great goal!

Notes:

  • Steam or boil your beats until they are soft. This helps bring out their sweetness!
  • The agave helps to balance the soup flavours – use coconut sugar or other sweetener if you prefer. Or leave it out entirely.
  • My onion was really big – the soup doesn’t get overly oniony or anything though.
  • Feel free to make your own sour cream – I just didn’t have time to!
  • Serve with some crusty bread.

Ingredients

1 large white onion, diced
1 1/2 tbsp olive oil
1 red pepper, diced
3 small carrots, sliced
3 small purple potatoes, cubed
2-3 large stalks of celery, chopped
2 cloves garlic, minced
4 cups vegetable broth (I used mushroom)
4 cups of cooked beets, roughly chopped
1/2 tsp hot paprika
salt and freshly ground black pepper
juice from half a lemon
1 tbsp tomato paste
1 tsp agave syrup (optional)
1/4 cup almond milk
Veg sour cream for garnish (I used Tofutti brand)

20140925_17132620140925_1713071) Preheat a large heavy bottom pot over medium-low heat. Add olive oil, onions and a few pinches of salt and saute until onions are translucent, about 5-6 minutes.

2) Add carrots, celery, red pepper and garlic and continue sauteing for a few minutes longer. Add potatoes, broth, paprika and some freshly ground black pepper. Cover and bring to a boil. Remove lid and lower heat – allow vegetables to simmer for about 15 minutes or until they are tender.

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3) Add beets, tomato paste, lemon juice and agave and simmer for another 5 minutes, or until the beets are heated through.

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4) Remove from heat and use a hand blender to puree the soup with the almond milk until very smooth. Taste for salt and seasonings and add more salt and pepper if needed. If your soup is thicker than you’d like add some more almond milk.

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5) Allow to sit for at least 10 minutes before serving to allow flavours to develop. Serve garnished with more black pepper and a dollop of vegan sour cream.

Makes 6-8 servings.

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delicious, even if it does start to look a bit like a crime scene as you eat it..