How long does roasted beet soup [vegan, gluten-free] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze roasted beet soup [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make roasted beet soup [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does roasted beet soup [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is roasted beet soup [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Roasted Beet Soup
[Vegan, Gluten-Free]

BK By: Brian Kateman

Author Bio

Brian Kateman is cofounder and president of the Reducetarian Foundation, a non-profit organization dedicated to... Read More

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roasted-beet-soup-from-the-reducetarian-solution_photo-credit-ashleigh-amoroso

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Roasted Beet Soup [Vegan, Gluten-Free]

269

4-6

Dairy Free

On their own, beets have a wonderful, earthy, sweet flavor that is only enhanced by rotating. In this recipe, roasted beets are puréed with carrots, parsnip, aromatics garlic, and fresh dill in a savory, tomato-based broth. The soup is light, yet filling, and especially delightful when paired with a dollop... Read More

Ingredients You Need for Roasted Beet Soup [Vegan, Gluten-Free]

4 medium beets, scrubbed
2 carrots, cut into 1-inch chunks
1 onion, quartered
1 parsnip, cut into 1-inch chunks
6 unpeeled cloves garlic
4 tablespoons extra virgin olive oil or coconut oil
1/4 cup chopped fresh dill
Sea salt and freshly ground pepper to taste
1 28-ounce can chopped tomatoes and juices
2 cups vegetable broth
1 cup shredded cabbage
3/4 cup vegan sour cream (optional)

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How to Prepare Roasted Beet Soup [Vegan, Gluten-Free]

Prepare the beets. Scrub clean with a vegetable brush, trim the top and bottom with a knife, peel the top one-third of skin using a vegetable peeler, then cut into quarters.
Preheat the oven to 400°F. Toss the beets, carrots, onion, parsnip, garlic, and oil in a large bowl until combined. Spread the vegetables in one layer on one or two rimmed baking sheets. Roast until tender, about 40 minutes. Season with salt, pepper, and dill.
Meanwhile, place the tomatoes, their juices, and the broth in a large saucepan and bring to a boil over medium-high heat. Add the cabbage, reduce the heat to medium-low, and simmer, stirring occasionally, until the cabbage is soft, about 12 minutes. Squeeze the roasted garlic into the tomato mixture, discarding the skins. Stir in the roasted vegetables.
Remove the pan from the heat. Using an immersion blender, purée the vegetables until smooth, or, working in batches, transfer the soup to a blender container or food processor bowl and process until smooth. Return the soup to the pan and heat through. Garnish each serving with 2 tablespoons of sour cream if desired.

Notes

Excerpted with permission from THE REDUCETARIAN SOLUTION:How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet, edited by Brian Kateman, recipe by Pat Crocker. © 2017 by Reducetarian Foundation, Inc. TarcherPerigee, an imprint of Penguin Random House. Recipe photo by Ashleigh Amoroso. Please note that The Reducetarian Solution do not include recipe photos. Photo credit Ashleigh Amoroso.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.