Vegan Beetroot Soup

Vegan Beetroot Soup

This vibrant and nutrient-rich soup is a feast for the senses. Beets, the star of this dish, are a rich source of antioxidants and provide a natural sweetness, while carrots and cabbage add an abundance of vitamins and fibre. Serve it with some dark rye bread for a hearty meal that’s not too heavy. It also freezes well so go ahead and make a big batch for quick meals to enjoy on busy nights. Warm your tummy and your soul with this nourishing soup that’s a celebration of colour, flavour and well-being—perfect for the season.

Ingredients:

2 tablespoons EVOO or avocado oil
1 medium yellow onion, coarsely chopped
2 medium carrots, coarsely chopped
3 - 4 medium beets, cut into thick matchsticks
2 litres vegetable broth
3 tablespoons tomato paste
2 medium potatoes, cubed
½ green or red cabbage, chopped
2 cloves garlic, minced
2 tablespoons lemon juice or apple cider vinegar
Salt and pepper to taste
4 tablespoons fresh dill, chopped (to garnish)
(vegan) sour cream to garnish

Directions:

Wash, peel and chop vegetables and set aside.
Warm oil in a Dutch oven or large pot over medium heat.
Add onions and carrots and sauté for about 5 minutes.
Add beets and minced garlic to the pot and continue to sauté for another 3 - 4 minutes, allowing beets to soften slightly.
Pour in vegetable broth and stir to combine. Bring to a boil.
Add potatoes, cabbage and tomato paste and stir again.
Reduce heat to a simmer and cover pot.
Cook for 15 - 20 minutes, until vegetables are tender.
Stir in lemon juice or apple cider vinegar.
Season with salt and pepper.
Simmer on low for an additional 5 - 10 minutes to allow flavours to meld.
Ladle into bowls and garnish with fresh dill and a dollop of vegan sour cream if desired.
Serve with dark rye bread.