Creamy Beet Soup
Course: BreakfastServings
8
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
8 medium size beets
3 medium size white potatoes
1 tsp chili flakes (or adjust per your taste)
4.5 cups vegetable broth
1 medium size onion
6 cloves of garlic (minced)
1 tsp minced ginger
salt per your taste
1 tsp dried Thyme
1/4 chopped cilantro or parsley for garnish (optional)
- Optional Toppings:
*1 tbsp of frothy soy milk to drizzle on top, cashew sour cream or plant yogurt
Directions
- Steam beets and potatoes in an instant pot for about 8 minutes. Once beets and potatoes are cooled, peel the skin, chop and keep aside.
- Chop your onion, ginger and garlic. Water Sauté onion till soft, add ginger, garlic, thyme and Sauté for about a minute. Add your diced beets, potatoes, chili flakes and veggie broth. Cook for about 5 minutes.
- Transfer to high speed blender and blend till everything is smooth.
- Transfer blended soup back to your pot, adjust salt or any seasoning.
- Sprinkle chopped parsley or cilantro, serve with a whole grain toast or a grilled cheese sandwich (made with homemade cheese sauce). Enjoy!
Notes
- *If you have left overs, the next day soup might be thicker, Adjust soup’s consistency by adding more hot water or veggie broth.
- *Please note if you add cashew sour cream, it’ll increase the fat content and overall calories.
The recipe in step 2 mentions to chop onions but I don’t see how much onions I need to chop.
Thank you for pointing that out Helen. I’ve fixed the recipe. It’s 1 medium size onion. 🙂