Your cells will sing when they see the colour of this Velvety Beet Soup. Nutritious AND delicious – what could be better?
When we are posting this beet soup recipe, it’s Autumn here in Ontario, Canada. It is the time of earthy and grounding root vegetables – potatoes, sweet potatoes, winter squash, cabbage, turnip and beets to name a few.
The dietary guidelines for October are nurturing – both physically and emotionally. Think warm, oily and heavier comfort foods that build immunity and prepare the body’s reserves for winter while calming anxieties. The sweet tastes of root veggies are nourishing, grounding and help to build strength in the body’s tissues. Beet soup anyone?
With the cool winds and dryness of autumn, you may find your body feeling cold and congested, longing for warmth and comfort. Root vegetables and hot soups help to counter this. Adding the right spices such as pungent ginger to foods like this velvety beet soup, can also help to increase warmth in the body as well as aid in digestion.
As a Nutritional Counsellor and Ayurvedic Practitioner, one of the biggest complaints that Sandra hears from people is digestive woes. Many times, it is because people are eating a lot of bland (and beige) food. Adding spices and herbs to every meal is essential for gut health. Even the common black pepper can help to increase circulation in the body and bring in some gentle heat. This velvety beet soup is anything but bland!
Loving soup? Try this Creamy Vegan Corn Chowder or one of these warming bowls of flavour . . . Curried Cauliflower and Wild Rice Soup, Homemade Mushroom Soup, Italian Minestrone Soup, Roasted Squash and Pear Soup, Spiced Red Lentil Soup, Fire Roasted Tomato Soup or Warming Carrot Ginger.
This Velvety Beet Soup will deliver rich flavours and warm you from the inside! Try it and let us know in the comments below what you think. Don’t forget to also leave a rating and snap a photo. Show us yours by tagging us @plantedandpicked on Instagram and hashtag it #plantedandpicked. Cook a meal together and celebrate life!
- 1 tbsp olive oil
- 1 cup onions, diced
- ½ cup celery, diced
- 1 inch ginger, peeled and sliced
- 1 red chili pepper, seeded and sliced
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ¾ tsp sea salt
- 4 cups vegetable broth
- 4 cups beets, peeled and diced
- black pepper to taste
- Prep the ingredients. Peel and dice the onion. Dice the celery. Peel and slice the fresh ginger. Peel and dice the beets.
- Heat olive oil over medium heat in a dutch oven or large pot.
- Add the onion, celery, ginger, garlic and sea salt. Add the red chili pepper if using. Sauté, stirring often, for about 5 minutes.
- Add the coriander seeds, cumin seeds and ground ginger. Stir and cook for about a minute to activate the spices.
- Add the vegetable broth and beets. Bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Check and stir the soup a few times.
- After the 30 minutes, turn off the heat. Use a hand blender or transfer the soup to a blender (let cool first) and blend until creamy.
- The soup can be reheated in the pot. Add some fresh black pepper to taste.
- We like to serve this soup with a fresh homemade bun and top it with a little cashew sour cream or coconut yogurt.