One of my favourite colours have always been beet root red. So beautiful. And so is this soup, but most importantly it also tastes great.
Usually beet root soup can have a very earthy and heavy flavour, but the cucumber in this soup elevates all the heavy earthy flavours and makes it light and fresh. It’s really difficult to explain, but all the earthiness disappears and the soup is so much more balanced.
The creamy swirl gives a creamy textural element and also brings a beautiful contrast to the beet root red. The caramelized greens adds sweetness and a perfect kick to this soup.
Like soups in general? Check out these:
- Vegan Roasted Mushroom Soup
- Vegan Roasted & Creamy Tomato Soup
- Hearty Vegan Miso Soup
- Vegan Roasted Butternut Squash Soup
- Rice Noodle Coconut Green Curry Soup
- Raw Vegan Gazpacho
- Vegan Lasagna Soup
- Vegan Roasted Carrot & Tomato Soup
- 9.5 dl chopped beet root (4 cups)
- 1 cucumber
- 3 red onions
- 6-8 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon freshly grind salt
- 1 teaspoon freshly grind pepper
- 400 ml water (1½ cup)
- Juice from 1 lime
Caramelized Greens (optional)
- 6-8 stalks spring onions
- 1 handful snap peas
- 3 tablespoons vegan butter / margarine
- 3 tablespoons granulated sugar
- Salt and pepper to taste
Other toppings (optional)
- Vegan cream swirl
What you will need
- 1 vegetable peeler
- 1 measuring cup
- Spoons to measure
- Cutting board and knife
- 2 L pot or bigger (0.5 gallon)
- Spoon to stir
- 1 pan
- 1 stick blender
- Peel the beet root and chop in about 2.5 cm dices (about 1 inch). Put in a bowl and put aside.
- Peel and roughly chop the onions and the garlic. Put in the pot with the olive oil, cumin, thyme, salt and pepper. Turn the heat in high and soften the onions while stirring occasionally.
- Then put in the chopped beet root. Fry the beets for about 10 minutes in high heat while stirring occasionally.
- Then pour in the water and let simmer for about 30-35 minutes with a lid on with low heat, stir on occasion.
- Chop the spring onions and put into a pan with the snap peas. Put in the vegan butter, salt, pepper and sugar. Fry until soft and caramelized but not fully cooked, you want to keep that beautiful green colour and still have bite to the snap peas.
- Roughly chop the cucumber and put into the pot after it has simmered. Blend with your stick blender until completely smooth. Add in juice from 1 lime and add salt and pepper to taste. Stir well.
- Serve in 4 bowls and swirl in some vegan cream of choice and top with the caramelized spring onions and snap peas.