Roasted Beet Soup w/ Dill [Oil Free]
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
118 kcal
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Cuisine
Eastern European
Roasted Beet Soup w/ Dill [Oil Free]
Description
The soup starts by roasting whole or halved beets wrapped in foil to retain color and moisture, cooking them until fork-tender. While the beets roast, yellow onion, carrot, and celery are sautéed in vegan butter or water/broth for an oil-free preparation until softened. After roasting, the beets are peeled and combined with the sautéed vegetables, vegetable broth, lemon juice, salt, and dill to be blended into a smooth soup.
The final soup offers a rich, earthy beet flavor enhanced by the brightness of lemon juice and aromatic dill. It has a creamy texture from blending, without added cream or oil, making it lighter yet satisfying.
This dish works well as a starter or a light meal and can be garnished with extra dill or cashew cream if desired for added richness and presentation.
Pre-roasting and peeling beets in advance can save time. When peeling, gloves may help prevent staining. Leftovers keep refrigerated for up to four days or freeze for longer storage.
Ingredients
- 1.5 pounds beet 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 diced, rib
- 2.5 cups vegetable broth low sodium
- 3 tablespoons dill or 2 teaspoons dry dill weed, fresh
- ½ teaspoon salt sea salt
- 3 tablespoons lemon juice approx. 1 medium lemon
Optional Garnishes
- cashew cream
- dill fresh, more
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!
Notes
- Prepare beets in advance by roasting and peeling 1-2 days ahead to save time on soup day.
- Wear gloves when peeling beets to avoid staining hands.
- For oil-free soup, omit vegan butter and sauté vegetables in water or vegetable broth instead.
- Store soup in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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