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
Calories 233kcal
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).
Nutrition
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