Creamy Beet Soup Without All The Cream Recipes

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

VEGAN BEET SOUP

Steps:

• Peel the beet and potatoes and cut into ¾-inch (2 cm) cubes. Peel and dice the onion. Peel and finely chop the garlic and ginger.
• Heat the oil in a large pot and sauté the onions for about 3 minutes, stirring occasionally. Add garlic and ginger and sauté for another minute. Then add the potatoes and sauté them briefly as well.
• Now add the beet and pour in the vegetable broth. Add a little salt and pepper, bring everything to a boil and cook, covered, over medium heat until soft, about 20-25 minutes.
• Once the vegetables are done, add the coconut milk and agave syrup and blend the soup in a blender or with an immersion stick blender until creamy. Taste and adjust seasonings, add horseradish or more salt and pepper to your liking.
• Serve the creamy beet soup in bowls and garnish with a dollop of vegan yogurt or coconut milk as well as sesame seeds and fresh parsley.
• Enjoy!

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.