You guys! Is this not the most beautiful soup you’ve ever seen? I mean, come on. It’s magenta!
I’ve been wanting to make beet soup for quite a long time now, but I’ve honestly been scared. The only way I ever eat beets is roasted and chopped on top of some sort of greens – and that’s it. So beet soup just sounded so out there – yet decidedly tempting – that it took me a while to get around to it. And whoa nelly, it is quite the soup!
I started with a pretty fool-proof base of sautéed leeks and shallots, followed by a decent amount of garlic. After that goes veggie broth, the beets, cashew cream, and some spices. And that’s it! It’s probably one of the more simple soups I’ve made in a while. But don’t let that fool you – this soup is quite flavorful.
It was so flavorful and so… beet-y.. that I masked the overwhelming beet flavor with a bit of spices – the coriander and the sage. While I love love beets, I think my first experience with them as a soup needed to be a bit more mellow, so the spices really helped with that. It took it from an I’m-a-beet-in-your-face kind of soup to an I’m-a-pureed-soup-with-beets! kind of soup. I really suggest you try it before adding the spices, though, and see what you think. You might absolutely love the beet-y-ness of it!
This soup isn’t a huge recipe, so if you have a large (or hungry) family, I might suggest you double it. The size is perfect for a family of two or three, however, which is just great for us.
I hope everyone had a great week, and an even better Friday!
Roasted Beet Soup (v, gf)
A beautiful, magenta-colored soup made with leeks and beets! This delicious recipe is full of flavor, but so good for you. Vegan cashew cream makes it delightfully creamy!
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 40 minutes
- Yield: 3-4 servings
- 5 medium red beets, tops removed
- 2 tsp olive oil
- 1 1/2 cups sliced leeks
- 2 shallots, sliced
- 3 cloves garlic, minced
- 2 1/2 cups light-colored vegetable broth
- 2/3 cup cashew cream
- 1/4 tsp coriander
- 1/4 tsp sage
- 1/2 tsp salt, plus more to taste
- a bunch of freshly ground black pepper
For the cashew cream:
- 1/2 cup cashew pieces
- 2/3 cup water
- Heat your oven to 400ºF. Place the beets in a parchment-lined dutch oven (or other oven-safe dish with lid) and roast for about 1 hour, until easily pierced with a fork. Let cool until you are able to handle them, then slip the skins off with your fingers. Chop.
- Make the cashew cream (below).
- Heat the oil in a soup pot over medium-high heat. Add the leeks and shallots and cook, stirring often, until starting to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the vegetable broth, then add the roasted beets. Bring to a boil and cook until the beets are heated through.
- Transfer the soup to a blender (in batches, if needed) and puree. When the soup is pureed, add the cashew cream in a steady stream while blending.
- Return the soup to the pot and stir in the spices, salt, and pepper. Cook mostly covered over medium heat until hot, then serve immediately with sprigs of dill. Enjoy!
For the cashew cream:
- Boil the water (I use the microwave), then add the chopped cashews. Soak for at least 30 minutes, or as long as 24 hours (refrigerate if over 1 hour). Transfer to a blender and blend until smooth, about 1-2 minutes. Store any extra in a sealed container in the refrigerator for about a week.
– I prefer the “Organics” brand vegetable broth.
– To save time, roast and peel the beets the night before, then refrigerate until ready to use.