Roasted beets are the foundation of this sunny vegan golden beet soup. Top it with a swirl of yogurt, pomegranate seeds and fresh herbs.
I’m a big fan of pureed veggies soups. They are so simple and filled with wholesome and healthy ingredients without much effort.
These soups have been on repeat in my kitchen ever since the weather started to turn a little bit chilly. I go from salad mode to soup mode when it’s cold outside.
That doesn’t mean I give up salads completely, but I start reaching for soup first.
I love to switch up the feature vegetable for these warming bowls. Broccoli, tomatoes and sweet potatoes are among the veggies that are fair game.
There are always variations to the recipes depending on the vegetable, but I do have a basic formula: olive oil + some kind of onion + vegetables + spices. That’s it.
It could not be any easier. I skipped my routine root veggies like squash and sweet potatoes and made a sunny batch of golden beet soup.
I regret all the years I said I didn’t like beets. Perhaps it was there reputation for being pickled that I avoided them. It’s a shame because roasted beets are a total dream.
For this soup, I roasted each beet in a foil packet with a sprig of thyme, a drizzle of olive oil and a sprinkle of salt and pepper.
There was some subtle herby flavor. I diced the beets once they were cool enough to handle.
Then I moved from the oven to the stove. I sautéed minced shallots and garlic until they were fragrant.
The beets and water went into the pot next, so everything could simmer. You can use vegetable stock, but it will effect the final color.
I pureed the soup in batches in the blender. Once it was smooth, I reheated it back on the stove.
Finally before serving, I topped each bowl with yogurt, chives, pomegranate and sunflower seeds.
Roasted beets are the foundation of this sunny vegan golden beet soup. Top it with a swirl of yogurt, pomegranate seeds and fresh herbs.
Very tasty, just made it with my first harvest this season of golden beets. I added an ice cube of fresh lime juice (or lemon juice) while blending, and it just gave it that little flavour lift I thought it needed. Although I should say I’m someone who believes almost any savoury dish is improved with a dash of lime or lemon! Quite easy to make, and it freezes well. Will definitely make it again.
★★★★★
Ooh! I love that you added lime juice!