Creamy Beet Soup

WHY YOU’LL LOVE THIS RECIPE

• Healthy and vibrant flavors.
• Easy to prepare and blend.
• Warm and comforting for any meal.

QUICK OVERVIEW

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes
• Yield/servings: 4
• Difficulty: Easy

INGREDIENTS

• 3-4 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 2 large cloves of garlic, minced
• 2 cups diced beets (~3 large beets)
• 1 cup yellow potatoes, diced
• 1 cup carrot, diced
• 1 green apple, peeled and diced (we used Granny Smith)
• 4 cups vegetable broth
• 1 ¼-1 ½ tsp salt
• 1 tsp ground black pepper
• 2 tbsp freshly squeezed lemon juice
• 1 cup dairy-free milk (we used cashew milk)
• 3-4 tbsp fresh dill, chopped finely

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 375˚ F. Line a baking sheet with parchment paper for easy cleanup.
2. Wash the beets, slice off each end, and peel them. Dice the peeled beets into ½-inch pieces.
3. Toss the diced beets with 1-2 tbsp of olive oil, salt, and pepper. Roast for 30-35 minutes, stirring once or twice until fork tender.
4. Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and sauté the diced onions for 5-6 minutes.
5. Add garlic, potatoes, carrots, salt, and pepper to the pot. Stir well and cook for 5 minutes, stirring occasionally.
6. Stir in the roasted beets, apple, and broth. Bring to a boil, then lower the heat to medium and cover.
7. Simmer for 20 minutes until the potatoes are tender.
8. Carefully transfer the soup to a heat-safe blender. Blend until smooth and creamy.
9. Add lemon juice and milk to the blender. Blend for another 30 seconds.
10. Alternatively, use an immersion blender to blend the soup in the pot.
11. Taste and adjust seasoning as needed. Pour the soup back into the pot and stir in fresh dill. Cook for an additional 5 minutes over low heat.
12. Serve hot, topped with a drizzle of olive oil, fresh dill, and bread.

SERVING IDEAS

• Pair with crusty bread.
• Add a dollop of yogurt on top.
• Serve with a side salad.
• Garnish with extra dill and lemon zest.

HOW TO STORE

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months in a freezer-safe container.
• Reheat/serve: Reheat on the stove over low heat until warmed through.

TROUBLESHOOTING

• Soup too thick? Add more broth.
• Too salty? Add more potatoes or a splash of vinegar.
• Want it spicier? Add red pepper flakes.
• Not sweet enough? Blend in more apple.
• Need more depth? Stir in a splash of soy sauce.

FAQ

• Q: Can I use different types of beets?
A: Yes, any beets can work well.

• Q: Is this soup freezer-friendly?
A: Yes, it freezes well for future meals.

• Q: Can I add other vegetables?
A: Absolutely, feel free to mix in your favorites.

• Q: How can I make this soup richer?
A: Add more dairy-free milk or coconut cream.

Roasted Beet and Apple Soup

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• Author: miamcook
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A warm and comforting soup made with roasted beets, green apple, and a touch of fresh dill for vibrant flavors.

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Ingredients

Scale 1x2x3x

• 3–4 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 2 large cloves of garlic, minced
• 2 cups diced beets (~3 large beets)
• 1 cup yellow potatoes, diced
• 1 cup carrot, diced
• 1 green apple, peeled and diced
• 4 cups vegetable broth
• 1 ¼–1 ½ tsp salt
• 1 tsp ground black pepper
• 2 tbsp freshly squeezed lemon juice
• 1 cup dairy-free milk (e.g., cashew milk)
• 3–4 tbsp fresh dill, chopped finely

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Instructions

1. Preheat the oven to 375˚ F and line a baking sheet with parchment paper.
2. Wash the beets, slice off each end, and peel them. Dice the peeled beets into ½-inch pieces.
3. Toss the diced beets with 1-2 tbsp of olive oil, salt, and pepper. Roast for 30-35 minutes, stirring once or twice until fork tender.
4. In a large soup pot over medium heat, add 2 tbsp olive oil and sauté the diced onions for 5-6 minutes.
5. Add garlic, potatoes, carrots, salt, and pepper to the pot. Stir well and cook for 5 minutes.
6. Stir in the roasted beets, apple, and broth. Bring to a boil, then lower the heat to medium and cover. Simmer for 20 minutes.
7. Carefully transfer the soup to a heat-safe blender and blend until smooth and creamy.
8. Add lemon juice and milk to the blender and blend for another 30 seconds OR use an immersion blender in the pot.
9. Taste and adjust seasoning as needed. Pour the soup back into the pot, stir in fresh dill, and cook for an additional 5 minutes over low heat.
10. Serve hot, topped with a drizzle of olive oil and extra dill.

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10g
• Sodium: 400mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 5g
• Cholesterol: 0mg