![Beet and Potato Soup [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/11/59db7d7700b0c0d41fdf14f1-860x538.jpeg)
When seeking a versatile and flavorful way to utilize beets, consider preparing this vibrant beet soup as an excellent starting point. Crowned with a rich tahini drizzle and crunchy chopped nuts. Mmmmm.
Beet and Potato Soup [Vegan]
Vegan Beet and Potato Soup Recipe Ingredients:
* 2 large potatoes, peeled and diced
* 3 medium-sized beets, peeled and diced
* 1 onion, chopped
* 4 cloves garlic, minced
* 1 red bell pepper, seeded and chopped
* 6 cups vegetable broth
* 2 tablespoons olive oil
* 1 teaspoon smoked paprika
* Salt and pepper to taste
For the Soup:
-
Two generous cups of finely chopped, deep-hued purple beets, equivalent to approximately two medium-sized beets.
-
Two cups of roughly chopped red potatoes, equivalent to about two medium-sized potatoes.
-
One medium-sized red onion, finely chopped to yield approximately one heaping cup.
-
1/2 teaspoon salt
-
1 tablespoon plus 1 teaspoon red wine vinegar, separated.
-
1 teaspoon lemon juice
-
1/2 teaspoon dried thyme
-
Optional additions: One cup of cooked chickpeas and one cup of baby spinach.
For the Garnish:
Boil 2-3 medium-sized potatoes, peeled and cubed, in a large pot of salted water until they are tender. Drain the potatoes and set them aside. In the same pot, sauté 1 medium-sized onion, chopped, and 2 cloves of garlic, minced, in a little bit of olive oil until they are translucent.
- Preheat your oven to 425 degrees Fahrenheit (or 220°C). Line a substantial baking sheet with parchment paper for effortless cleanup.
- Peel the beets. Wash and thoroughly scrub the potatoes under cold running water, taking care to remove any dirt or debris while leaving the natural peels intact. Slice the beet and potato into uniform cubes, approximately equal in size. Place the combined chopped beet and potato mixture onto a baking sheet, then roast in the oven at 375°F (190°C) for approximately 40-45 minutes, or until the beets yield to the touch of a fork, their tender flesh easily pierced by the tines. The smaller you chop vegetables, the shorter their cooking time will be in the oven.
- While simultaneously cooking the onion, carefully add three tablespoons of water and continue to stir until the onion starts to show signs of tenderization. With the addition of one tablespoon of red wine vinegar and continued cooking on low-medium heat for five more minutes, stir frequently and supplement with water if necessary to forestall scorching. Let it cool completely before serving.
- As the beet and potato near completion, introduce the vegetable broth into the pot alongside the red onion, allowing the mixture to come to a gentle simmer. With the roasted beet and potato mixture complete, transfer it to a powerful blender along with the warmed vegetable broth, caramelized red onion, one teaspoon of rich red wine vinegar, a squeeze of fresh lemon juice, and a sprinkle of fragrant dried thyme. Blend on high until smooth. Ensure you don’t overload the blender; maintain a capacity of approximately two-thirds. Regardless of the quantity, blend the soup in manageable portions.
- Return the soup to the pot. Add 1 cup of chickpeas and a handful of fresh baby spinach leaves to create a nutritious and flavorful dish. Allow the mixture to simmer gently over low heat until the spinach has fully wilted. Re-season as desired. Serve this hearty stew with a side of crusty bread, topping each bowl with a sprinkle of crunchy chopped nuts and a dollop of creamy tahini, approximately 1-2 teaspoons per serving.
Notes
Nutritional Information
Including garnishes and optional additions such as chickpeas and baby spinach.
Per serving: approximately 148 calories, comprising 21 grams of carbohydrates, 4 grams of fat, and 9 grams of protein. Additional nutritional information includes 193 milligrams of sodium and 6 grams of sugar per serving.
