Oven Roasted Beet Soup
Oven roasted beet soup is a flavorful meal without cream, which makes it also suitable for vegans.
Servings: 5 Portions
Ingredients
- 1 pound beets (450 grams)
- 3 tablespoons olive oil
- salt , to taste
- black pepper , to taste
- 1 onion , see note 1
- 2 celery stalks , see note 2
- 2 cups low-sodium vegetable broth , see note 3
- 1 can coconut milk , see note 4
- ½ lemon , juice only
Instructions
- Preheat the oven to 350° Fahrenheit (180° Celsius).
- Peel the beets and cut them into quarters (or whole walnut-size chunks). Transfer them onto a baking sheet lined with baking parchment. Drizzle with about a tablespoon of olive oil, and season with salt and pepper. Bake for 30 minutes or until soft.
- Meanwhile, finely mince the onion and finely dice the celery. Add these to a medium pot (a 3-quart/3-liter will do) and saute this for about 15 minutes, stirring from time to time. Add stock and simmer.
- When the beets are ready, add them to the pot and cook for 5 minutes.
- Puree the soup and add coconut milk. At this stage, check if you like its thickness. If too thick, thin it with more vegetable stock. Bring it to a boil and simmer for about a minute before turning off the heat.
- Drizzle with lemon juice or serve a lemon wedge alongside the soup (see note 5).
- Enjoy!
Notes
- One whole medium onion = 1 cup minced.
- Two large celery stalks = 1 cup diced, celery can be substituted with ½ - 1 cup of chopped leek.
- If you are not vegan/vegetarian, you can substitute vegetable broth with chicken stock or turkey stock.
- Make sure to use coconut milk (not coconut milk drink or coconut milk beverage). You can use either full fat or light coconut milk. Do not use cream of coconut as this product is sweetened and not suitable for this soup! Note that light coconut milk is thinner than the classic coconut milk, so you might need to use less water, if you prefer a thicker consistency of this soup. Also, it will need more seasoning.
- This soup requires only a little seasoning as the stock, beets and coconut milk will add enough flavor to the soup. However, every one of us has a different taste, so add more salt, if needed. When using regular stock, you should not need salt at all.
- You’ll find more tips and serving suggestions in the post above this recipe card.
Nutrition
Calories: 285 kcal (14%), Carbohydrates: 16 g (5%), Protein: 4 g (8%), Fat: 25 g (38%), Saturated Fat: 16 g (100%), Sodium: 478 mg (21%), Potassium: 576 mg (16%), Fiber: 4 g (17%), Sugar: 9 g (10%), Vitamin A: 345 IU (7%), Vitamin C: 13 mg (16%), Calcium: 46 mg (5%), Iron: 3 mg (17%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
