This Beetroot Soup is smooth, flavourful and such a beautiful colour. It’s a feast for your tummy and your eyes!
I don’t really ‘do’ Valentine’s Day – there is no card swapping or gift giving – but I do like an excuse to pretty up food and remind Mr TS just how much I love him. This beetroot soup was delicious but plain without those cute little hearts sashaying around on its surface. Now it cries out ‘Ooh, look at me, aren’t I FABULOUS?! See how much she adores you?!’
The inspiration for this beetroot soup recipe came from the beautiful traditional Eastern European borscht. I made a much lighter dish by leaving out the potatoes, carrots and celery you would typically find and allowing the beetroot to take centre stage.
My blended beetroot soup is delicately flavoured with garlic, caraway seeds and chipotle chilli and it is is subtly smoky and very moreish.
I scrubbed my organic beetroot and roasted them whole for about 2 hours in a baking dish covered with tin foil. If you want to skip this stage you can use ready cooked vacuum packed beetroot but NOT pickled beetroot or your Valentine will run a mile and who could blame them?
Toppings for Soup
You don’t have to make little coconut hearts of course, you can swish the yoghurt through in swirls or leave it out completely. Some alternative toppings for beetroot soup could be:
- Chopped fresh herbs – dill goes particularly well with beetroot but you could also try flat leaf parsley, coriander leaf, mint or oregano.
- Fresh croutons – fry bite sized cubes of yesterday’s bread in a little olive oil with garlic until brown and crisp.
- A spoonful of fresh pesto – the pepperiness of my nasturtium pesto would be brilliant here.
Looking for More Vegan Soups? Try…
- Sweet Potato and Red Lentil
- Roasted Tomato and Garlic
- Slow Cooker Swede Soup
- Butternut Squash and Chilli
- Celeriac with Apple
- Cream of Mushroom
Beetroot Soup with Coconut Cream Hearts
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!
For the Soup
- 200 g Cooked Beetroot roughly chopped
- 1 tbsp Sunflower Oil
- 1 small Red Onion peeled and chopped
- 2 cloves Garlic peeled and chopped
- 1/2 tsp Caraway Seeds
- 1/4 tsp Chipotle Chilli Flakes, to taste (optional)
- 300 ml Vegetable Stock
- Salt and Black Pepper to taste
- 2 tbsp thick coconut milk yoghurt
- 1-2 tbsp your favourite plant milk I used oat
- Gently heat a tablespoonful of sunflower oil in a small frying pan, add the onion and fry until soft.
- Add the garlic, caraway seeds and chilli seeds to taste and fry for a further minute.
- Put the cooked beetroot, onion mixture and vegetable stock into a high speed blender or food processor and blend until really smooth. Add a little more water if it's too thick and salt and pepper to taste.
- Return your soup to your saucepan and heat through gently.
- Pour into warmed soup bowls.
- Whisk the coconut yoghurt with a little plant milk to thin it - you want a dropping consistency like thick cream. Dot spots of the mixture around your beloved's bowl of soup. Drag the tip of a skewer or a cocktail stick through each creamy spot to make little hearts.
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