20 Minute Creamy Beet Soup (Vegan, Oil-free)
Get ready to make one of the easiest, most beautiful soups: my 20 minute creamy beet soup! It tastes extra-special but is easy as can be to make. It is also vegan, gluten-free, grain-free and oil-free.
Servings: 4 1.5-cup servings
Equipment
- Medium Saucepan
Ingredients
- 3 cups vegetable broth (preferably low sodium)
- 12 ounce russet potato peeled and grated (about 1 medium-large)
- 1 tablespoon onion powder
- 1.5 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 14.5 ounce cans whole or sliced beets undrained (not pickled beets)
- Optional: chopped fresh herbs (e.g., thyme, dill, parsley)
- Optional: coconut cream, vegan sour cream or plain vegan yogurt
- Optional: fresh lemon juice and/or finely grated lemon zest
Instructions
- In a medium saucepan, bring the broth to a boil. Add the potato. Reduce heat to medium-high and cook for 10 minutes until potatoes are falling apart.
- Drain the liquid from the beets; reserve 1 cup beet juice.
- Place the hot soup and drained beets in a high speed blender set to the soup setting (for blending hot liquids). Cover and blend until smooth.
- Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, onion powder, garlic powder, ginger and black pepper.
- Cook over medium heat for 4 to 5 minutes until hot. Adjust salt and pepper to taste.
- Serve topped with any of the suggested topping, as desired.
Notes
Storage: Store the cooled soup in an airtight container in the refrigerator for up to 5 days and the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 43g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 923mg | Potassium: 555mg | Fiber: 3g | Sugar: 18g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg