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The Daily Beet

12 Apr “Beet-It” Soup

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A Quick and Easy  Plant-Strong Soup

 

BEETSOUP

Beets.  You have to love beets, right?  Roasted. Raw. Steamed. Grilled.  I could go on.  Aside from their health benefits, they are just delicious. They’re great as a vegetable side, or main dish, and terrific in salads and the like.

I generally make a few batches of different soups throughout the week.  Usually, they are loaded with veggies, greens, mushrooms, and oatmeal.  If you are a regular reader here at the Daily Beet, you may have already tried one of the previously posted oatmeal-based soup recipes.  But, here it is spring, and time to think about plant-strong renewal and deliciousness.

This beet soup is super easy to make, and even easier if you happen to have frozen beets on hand. If you cook in batches, this soup will be a snap, and will take minutes to prepare.  You’ll need a high-speed blender or a food processor.

The soup can be eaten hot or cold (delicious, either way).

Seven ingredients.  And this dish is yours in no time (especially if you have baked potatoes and frozen beets).

INGREDIENTS

1 roasted, medium onion

2-3 roasted garlic cloves

1 quart of low-sodium veggie broth

1 large baked potato (skin on is fine)

¼ cup of nutritional yeast

1 pound of roasted beets (red, golden, white, [your choice]), cut into chunks

Garnish of fresh peas, or grated, fresh beets

STEPS IN MAKING THE SOUP

  1. Take the potato and cut it into 1/8ths .  Add the potato, roasted onion, garlic, nutritional yeast and broth in a blender, and pulse on high until creamy and smooth.
  2. Add the beets to the blender*
  3. When you’re ready to serve the soup, you can either re-heat it on your stove, or serve it cold.

*If you like some “heft” in your soup, pulse until the soup looks as though it has “chopped beets” in it.  If you are more of a fan of pureed soups, blend on high.

Serve with some Engine 2 Crackers, and a side salad.  The soup is filling and delicious, and as you can see, easy to make.  If you like things a tad spicy, add a few hits of your favorite hot sauce.

While fresh peas are a fun garnish, try some freshly grated beets to add more brightness and color.

Enjoy!

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

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