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🍲 Creamy vegan beetroot soup with crunchy garnishes

169 kcal · 30 min · 4 servings

Creamy vegan beetroot soup with crunchy garnishes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the beetroot and the potatoes. Cut them into small cubes.
  2. 2. Peel the celery. Cut it into small cubes as well.
  3. 3. Pour 800 milliliters of vegetable broth into a pot and bring it to a boil.
  4. 4. Add the beetroot, celery, and about half of the potato cubes to the boiling broth.
  5. 5. Add a bay leaf and a sprig of rosemary to the pot.
  6. 6. Season the soup with salt and pepper.
  7. 7. Let the soup simmer gently on low heat for about 30 minutes.
  8. 8. Add the remaining potato cubes to the rest of the vegetable broth.
  9. 9. Cook the potatoes in the broth for about 15 minutes until tender.
  10. 10. Wash the radishes and slice them thinly.
  11. 11. Add the radish slices to the potatoes and cook them together for 1 to 2 minutes.
  12. 12. Drain the potatoes and radishes. Keep the broth in a separate container.
  13. 13. Place the potatoes and radishes on a pre-warmed plate.
  14. 14. Pour the drained broth back into the pot with the main soup.
  15. 15. Use a slotted spoon to take 1 to 2 ladles of the cooked vegetables from the soup and set them aside as garnish.
  16. 16. Remove the bay leaf and the rosemary sprig from the soup.
  17. 17. Blend the soup until smooth using an immersion blender.
  18. 18. Simmer the soup a bit longer to thicken it, or add some broth to thin it out, if needed.
  19. 19. Finally, adjust the seasoning of the soup with salt and pepper.
  20. 20. Add the previously set aside vegetable garnishes back into the soup.
  21. 21. Ladle the soup onto the plates.
  22. 22. Artfully arrange the potatoes and radishes from step 13 on top of the soup.
  23. 23. Sprinkle the finished soup with fresh chives.

Nutrition per serving