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Red and creamy vegan beet soup

As seen on Għand il-Vegan

by Darryl Grima
by Darryl Grima
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Red-and-creamy-vegan-beet-soup

Looking to add some vibrant colour and wholesome flavour to your dining table? This beet and potato soup recipe is the perfect choice. With a base of rich vegetable broth, this soup features the earthy goodness of diced beet and potato, complemented by the aromatic blend of red onion, garlic, and fresh ginger. The addition of agave syrup offers sweetness, while the finishing touch of coconut milk or dairy-free cooking cream adds a creamy texture that’s simply irresistible.

This hearty and nutritious soup is a delightful celebration of fresh, seasonal produce, coming together to create a comforting dish that’s as visually stunning as it is delicious. Whether you’re hosting a gathering or simply treating yourself to a cosy evening in, this recipe promises to bring a symphony of flavours to your spoon, leaving you warmed from the inside out.

Red-and-creamy-vegan-beet-soup

Red and creamy vegan beet soup

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500 g fresh beetroot
  • 400 g potatoes
  • 1 red onion
  • 1 clove of garlic
  • 1 small piece of fresh ginger approx. 5 cm chopped
  • 1 tbsp extra virgin olive oil for frying
  • 1 litre vegetable broth
  • salt and pepper to taste
  • 1-2 tsp agave or maple syrup
  • 150 ml coconut milk
  • Topping:
  • 3 tbsp coconut milk
  • fresh parsley

Instructions

  1. Start by peeling the beets and potatoes, then cutting them into small cubes. Proceed to peel and dice the onion, and finely chop the garlic and ginger.

  2. Heat oil in a large pot and sauté the onions for about 3 minutes, stirring occasionally. Add the garlic and ginger, continue to sauté for another minute, then add the potatoes and sauté briefly.

  3. Introduce the beets into the pot and pour in the vegetable broth. Season with a pinch of salt and pepper, bringing the mixture to a boil. Cover and cook over medium heat until the vegetables are tender, about 20-25 minutes.

  4. Once the vegetables are cooked, add the coconut milk and agave or maple syrup. Blend the soup until it reaches a creamy consistency. Taste and adjust the seasonings, considering the addition of salt, and pepper according to your preference.

  5. Serve the creamy beet soup in bowls and garnish with some coconut milk along with fresh parsley. Indulge and savour every spoonful!

Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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