Vegan Beet Soup
This vegan beetroot soup is easy to make, hearty, healthy, and perfect for a winter meal.
Servings 4
Calories 280kcal
Ingredients
- 18 oz 500g pre-cooked beetroot or 2.5 cups diced beetroot
- 14 oz 400g potatoes, golden or 1 ¾ cups diced potatoes
- 1 piece of ginger size of your thumb
- 1 teaspoon cumin ground
- ¼ teaspoon cardamom ground
- 1 l vegetable broth
- 100 ml of coconut milk
- Sea Salt and pepper to taste
Instructions
- Dice the beetroot, potatoes and ginger. And put all ingredients except the coconut milk in a sufficiently large pot. Now let everything cook for about 15 minutes, until the potatoes are soft. Poke a knife into the potato and if you do not feel resistance, the potato is cooked through.
- Now you can purée the soup in your high speed blender, or you can use an immersion blender. Stir in coconut milk and season with sea salt and pepper.
Notes
More Tips and Substitution Ideas in the Post above!
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 1045mg | Fiber: 8g | Sugar: 29g