Roasted Beet Soup w/ Dill [Oil Free]

Name: Roasted Beet Soup w/ Dill [Oil Free]
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 pounds beets; 1 tablespoon vegan butter; 1 yellow onion; 1 large carrot; 1 celery rib; 2.5 cups low sodium vegetable broth; 3 tablespoons fresh dill; ½ teaspoon sea salt; 3 tablespoons lemon juice; Cashew cream; more fresh dill

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
118 kcal
Course
Appetizer, Soup
Cuisine
Eastern European

Roasted Beet Soup w/ Dill [Oil Free]

Talia Shannon

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Roasted beet soup is beautiful and inviting with its gorgeously vibrant red colour. It's naturally sweet with a little tang from lemon and dill. Perfectly creamy, delicious and satisfying.

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Ingredients

Servings

1.5 pounds beets approx. 8-10 small/medium beets
1 tablespoon vegan butter omit and sauté in water or broth for oil free
1 yellow onion diced
1 large carrot peeled + diced
1 celery rib diced
2.5 cups low sodium vegetable broth
3 tablespoons fresh dill or 2 teaspoons dry dill weed
½ teaspoon sea salt
3 tablespoons lemon juice approx. 1 medium lemon

Optional Garnishes

Cashew cream
more fresh dill

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Instructions

Preheat the oven to 425℉/218℃ convection roast. If you don't have a convection oven or a roast function, just use the bake setting, allowing a little more time for tender beets.
Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using aluminum foil, make pockets to hold your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and pepper and roast until fork tender. This will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
While the beets are roasting, melt the butter (if using) in a pan and add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Then set aside.
Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in your blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
Serve with cashew cream and more fresh dill if desired. Enjoy!

Equipments used:

Notes

Leftovers keep in the fridge for up to 4 days or freeze airtight for up to 3 months.
To save time, roast and peel your beets 1-2 days in advance. Then when you want to make your soup, sauté the other veggies and blend.
Leave the peel on your beets when roasting. They're easier to peel after being roasted. (Wear gloves when peeling to prevent red fingers.)
For oil-free, simply omit the butter and sauté in water or broth instead.

Nutrition Information

Show Details

Calories 118cal (6%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 3g (5%) Sodium 606mg (25%) Potassium 676mg (19%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 3220IU (64%) Vitamin C 16mg (18%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 118 kcal

% Daily Value*

Calories	118cal	6%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	3g	5%
Sodium	606mg	25%
Potassium	676mg	14%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	3220IU	64%
Vitamin C	16mg	18%
Calcium	40mg	4%
Iron	2mg	11%