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.
Servings 4 people
- 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
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).
Calories: 233kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 1178mg | Fiber: 10g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 39.3mg | Calcium: 99mg | Iron: 5mg