Creamy Beetroot Soup

Creamy Beetroot Soup

Enjoy our vegan recipe Creamy Beetroot Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2252 kJ (538 kcal)
Protein19 g
Fat25 g
Carbohydrates49 g
Fiber20 g

Utensils:

chef's knife, cutting board, pot, non-stick frying pan, immersion blender

Recipe instructions:

1

Coarsely chop the beetroot, onion, and garlic. Slice the carrots and leek.

  • 8.8 oz Beets, cooked
    8.8 oz Beets, cooked
  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 2 Garlic cloves (~ 0.2 oz)
    2 Garlic cloves (~ 0.2 oz)
  • 2 Carrots (~ 6.7 oz)
    2 Carrots (~ 6.7 oz)
  • 1 Leek (~ 6.3 oz)
    1 Leek (~ 6.3 oz)
2

Heat the coconut oil in a pot over medium heat. Fry the vegetables for approx. 5-7 minutes.

  • 2 tsp Coconut oil
    2 tsp Coconut oil
3

Add the vegetable broth, cover with the lid and let simmer for approx. 5-10 minutes until the vegetables are cooked.

  • 2 cups Vegetable broth
    2 cups Vegetable broth
4

Toast the sunflower and pumpkin seeds on medium heat in a non-stick frying pan without oil until golden brown and set aside.

  • 1 Tbsp Sunflower seeds
    1 Tbsp Sunflower seeds
  • 1 Tbsp Pumpkin seeds
    1 Tbsp Pumpkin seeds
5

Blend the vegetables with an immersion blender until smooth. Season with salt.

  • Salt
    Salt
6

Serve the soup in a bowl and top with the roasted seeds, chia seeds, and coconut milk.

  • 1 ⁠½ tsp Chia seeds
    1 ⁠½ tsp Chia seeds
  • 2 ⁠½ Tbsp Coconut milk
    2 ⁠½ Tbsp Coconut milk
7

Enjoy your meal!