Ruby Red Beetroot and Ginger Soup With Fresh Thyme,
Perfect for a Vegan Valentine’s Day
by Meghan Rodgers
February 2, 2021
The colors that naturally occur from earth-grown ingredients blow me away. Take this gorgeous Ruby Red Beetroot and Ginger Soup. It’s so vibrant and wonderfully contrasted by a swirl of cashew cream and fresh thyme leaves. If we’re said to eat with our eyes, this tasty soup will have you falling in love.
Speaking of love! The rich jewel-like color of this Beetroot Ginger Soup makes this recipe perfect for a vegan Valentine’s Day dinner. Serve it as a luscious starter or save it for a show-stopping main course, along with croutons or crusty bread.
What’s more? This healthy recipe is so simple — just six basic ingredients.
Start by sautéing garlic and onions along with fresh ginger and a pinch of salt. Add chopped beets and potato and about 4 cups of water. Bring to a simmer for 30 minutes, or until veggies are tender. Season lightly with salt and pepper before transferring to a blender.
The result is a velvety, earthy soup that’s so full of goodness, even non-vegans will insist on seconds.
Did you know? Those beautiful beets aren’t just for show. They have tons of incredible health benefits, too. In addition to their fame as inflammation and cancer fighters, beets also can boost your eye health, combat constipation, and reduce your risk of dementia. Even more, beets can help lower your risk of heart disease.
Don’t Toss The Tops
When you buy fresh beets, you’re essentially getting two vegetables in one. Most people chop off the tops and either thrown them away (bad) or compost them (better). But the best option is eating them! Beet tops are incredibly tasty and nutritious. They’re full of folate and minerals such as calcium and iron. Toss them in salads, smoothies or sauté them and mix with pasta.
It can be tempting to opt for pre-packaged and prepped foods — especially when it comes to vegetables. But keep in mind that produce is great because it will leave you with next to no packaging to waste or recycle. While both canned and vacuum-packed beets (not in vinegar) will work for this recipe, consider that with a little extra prep on your part, you can make this entire recipe without creating any trash.
And what’s not to love about that?
2-3 tbsp extra virgin olive oil
1 yellow onion, chopped
2-3 cloves garlic, peeled and chopped
2 tbsp chopped ginger, plus 1 tsp grated ginger
3 large beets, peeled and chopped (save the leafy green tops for salads or smoothies!)
4-5 cups water or vegetable stock
1 large potato (Yukon Gold or Russet), chopped
1/4 cup cashew cream, optional (or use plain or Greek yogurt if not vegan)
4 fresh sprigs of thyme, optional (for serving)
Coarse salt and fresh cracked pepper
In a large pot, add oil and heat to medium-high. Add onion and garlic and sauté until translucent, about 4 minutes. Add ginger, beets, potatoes, water and a pinch of salt and pepper and bring pot to a boil.
Reduce heat to medium, and let simmer for 25 to 30 minutes or until vegetables are tender. Remove from heat and let rest 3-4 minutes.
Transfer contents of pot to blender and puree on high until smooth. You may need to add another 1/4-1/2 cup of water here, depending on the consistency you desire. (Work in batches if your blender isn’t large enough.)
In a small bowl, stir together cashew cream and grated ginger.
Ladle soup into serving bowls. Top with a swirl of cashew cream. Add fresh thyme, and a sprinkling of coarse salt and fresh cracked pepper.
Storage: Store soup in an airtight container in refrigerator
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