This vegan red beet soup recipe is tasty and easy to make, using potatoes, onion, garlic, thyme, and a plant-based cashew cream for topping.

A soup for athletes? In the never ending quest for science, studies constantly prove, disprove or refine what is once known as true. The latest wave of experiments comes from this root vegetable with possible fitness benefits: red beet.

Beets are plants which are high in carbohydrates, low in fat, and contain nitrates. These plant nitrates would be the raw material for increased nitric oxide production, which would provide a small cardio vascular boost by helping blood vessels expand during exercise. A little better blood flow could help bring more oxygen to muscles and exhaust more carbon dioxide in return. So I am training for a bike race this weekend, I made this beet soup, among other dishes made of the same vegetable as part of the training program.

This vegan beet soup uses also potatoes, onions, thyme, and a little bit of garlic. All the ingredients mix through a food processor or blender into a puree that is soft and creamy. For the topping, we made a cashew cream, which is also vegan, and was Layla’s idea to replace the usual dairy options with something made with plants.

Vegan cashew cream we used as topping for the red beet soup

We both liked the soup and our oldest son Alex joined the dinner. He said it tasted great, which he does not always say. We hope you like it too!

Red beet soup

This vegan red beet soup recipe is tasty and easy to make, using potatoes, onion, garlic, thyme, and a plant-based cashew cream for topping.

5 from 1 vote

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Course: Soup

Cuisine: Low fat, Vegan

Keyword: beet, potato

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 233kcal

Author: Nicolas Pujol

Ingredients

8 cups water
2 lb beets
12 oz potatoes
2 tbsp olive oil
1 onion
4 cloves garlic
1 lemon
3 stems fresh thyme
salt optional
cashew cream

Instructions

Put the water to boil in a large pan.
Peel the beets and potatoes, then rinse and chop.
Once water is boiling, cook the beets and potatoes for about 25 minutes.
Finely chop the onion and garlic in the oil on low heat to make a refrito. Add thyme leaves from 2 stems (leave the stems out now or take them out before blending).
Add the water and bring it to a boil.
Once cooked, strain the beets and potatoes, and add them to the soup base.
Blend all ingredients to this point.
Squeeze the lemon and add in the juice. Mix gently.
Serve with cashew cream and add a few additional leaves of fresh thyme on top for decoration (usingt the third stem).