Springtime Beet Soup
Vibrant & Creamy: Springtime Beet Soup to Brighten Your Table
As the days get longer and the first blooms appear, our plates deserve a refresh too! This Springtime Beet Soup is the perfect way to welcome the season – it’s packed with vibrant color, earthy flavors, and a luxuriously creamy texture. Forget heavy, winter soups; this recipe is light yet satisfying, making it ideal for both a quick lunch and a comforting dinner.
Beets often get a bad rap, but when prepared correctly, they’re incredibly delicious! This soup showcases their natural sweetness, balanced by savory vegetables and a hint of spice. The secret? A creamy cashew base that adds richness without relying on dairy. It’s a fantastic way to enjoy a plant-based meal that doesn’t compromise on flavor or texture.
What makes this soup special?
- Naturally Vegan & Vegetarian: Perfect for those following plant-based diets.
- Packed with Nutrients: Beets, cauliflower, and potatoes are all excellent sources of vitamins and minerals.
- Easy to Make: With a prep time of just 15 minutes, this soup comes together quickly.
- Creamy Without Dairy: The cashew cream adds a velvety texture without any dairy products.
- Flavorful & Balanced: The combination of earthy beets, savory vegetables, and a touch of spice creates a truly satisfying soup.
Tips for the Best Springtime Beet Soup:
- Roasting the Beets (Optional): For a deeper, more intense beet flavor, roast the beets before adding them to the soup. Wrap them in foil and roast at 400°F (200°C) for 45-60 minutes, or until tender.
- Adjust the Spice: Feel free to adjust the amount of crushed red pepper to your liking. If you prefer a milder soup, omit it altogether.
- Garnish with Freshness: Microgreens or radish sprouts add a pop of color and a fresh, peppery flavor.
- Consistency Control: If you prefer a thinner soup, add a little more vegetable broth. For a thicker soup, blend a portion of the cooked potatoes.
Frequently Asked Questions:
Q: Can I use pre-cooked beets?
A: Yes, you can! Just reduce the cooking time accordingly. Add them during the last 15-20 minutes of simmering.
Q: I’m allergic to cashews. What can I use instead?
A: You can substitute sunflower seeds for the cashews. Soak them for at least 30 minutes before blending.
Q: Can I make this soup ahead of time?
A: Yes, this soup is great for meal prepping! It can be stored in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the cashew cream and add that fresh after reheating.
Q: What if I don’t have Herbes de Provence?
A: You can substitute with a mix of dried thyme, rosemary, and oregano.
Embrace the flavors of spring with this beautiful and nourishing Springtime Beet Soup! It’s a delightful way to nourish your body and soul.
Springtime Beet Soup
Ingredients
- 1/2 cup red onion chopped
- 2 tablespoons garlic scapes sliced
- 6 cups low-sodium vegetable broth
- 3 cups beets chopped, peeled
- 3 cups cauliflower chopped
- 3 cups red potatoes chopped
- 2 teaspoons herbes de Provence dried
- 1/4 teaspoon crushed red pepper
- 30 minutes raw cashews soaked
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/2 to 3/4 plant-based milk unsweetened, unflflavored
- to taste black pepper freshly ground
- optional microgreens
- optional radish sprouts
Instructions
- In a large pot cook red onion and garlic scapes over medium 3 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next five ingredients (through crushed red pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until vegetables are very tender. Cool slightly. Working in batches, transfer soup to a blender; cover and blend until smooth. Season with black pepper.
- In a small blender or food processor combine cashews, garlic powder, onion powder, and dry mustard. Blend until smooth, gradually adding milk until cashew cream is about the same consistency as the soup.
- Ladle soup into bowls. Top each serving with 2 tablespoons cashew cream. Garnish with microgreens or radish sprouts if desired.
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