This creamy vegan beetroot soup requires only three main ingredients but it’s still packed with earthy and rich flavours.
I had the green parts of two big leeks left over from dishes they weren’t suitable for and I surely didn’t want them to sit in the fridge until they walked out them selves. Leek greens are tasty and very suitable for salads, soups and stews. Potato leek soup is a classic so why wouldn’t leeks and beet go well together too? And they do! Just proved that with this incredible tasty soup.
As a busy mom and entrepreneur I love dishes that doesn’t take a huge list of ingredients or a great deal of effort. And aren’t pureed soups exactly that? No peeling, no perfectly cut pretty little veggie cubes, no exact measurements.
Instead of dairy or vegetal creams I used cashew nuts to make the soup rich and creamy in texture. The nuts add some protein and complement the vitamins and minerals of beets and leeks.
Beets haven’t always been my favourite vegetables but lately I have eaten a lot of them and even choose them to be the star of February in my Ingredient of the Month post series.
If you try the recipe I would love you to tell me how you liked it. And share a photo of your soup #QueenOfDelicious.
Beetroot Soup Recipe
600 g red beetroots
400 g leeks
100 g cashews
1 cup fresh coriander, loosely packed
1/2 tsp salt
- Brush the beetroots clean under running water. Dice them and put the cubes in a pot. There is no need to peel the beets.
- Cut the leeks in half and wash them under running water to remove any soil there might be hidden between the leaves. Chop and put in the pot with beet cubes.
- Pour water over the vegetables just to almost cover them.
- Boil the vegetables until the beetroots are soft. Take the pot off the stove and add the cashews and let sit for ten minutes.
- Season the soup with salt and freshly ground black pepper.
- Pour the soup in a blender and add the coriander, use stalks and leaves. Blend until it’s smooth and silky. You might need to do this in two batches, don’t over fill your blender.
- Check the taste, add seasoning if needed and serve.
- You can replace the coriander with flat leaf parsley.
- Grate the beetroots to reduce the cooking time of the soup.