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velvety beet soup in white bowl sitting on cutting board - recipe image
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Velvety Beet Soup

Course lunch, Soup, supper
Cuisine American, canadian
Keyword beet, beets, soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 87kcal
Author Planted and Picked

Equipment

  • Blender

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 6g | Calories: 87kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 998mg | Potassium: 401mg | Fiber: 4g | Sugar: 9g | Vitamin A: 478IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg