Name: Creamy Pink Beetroot Soup with Vegan Yogurt and Nigella Seeds Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 3 tablespoons canola oil; 1 medium onion, chopped; ¾ inch ginger, peeled and grated or shredded; 3 cloves garlic, crushed; 1 green finger or serrano chile, finely chopped; 1 pound raw beets, scrubbed and grated; ¼ pound potato, peeled and grated; 3 cups vegan vegetable stock (or equivalent vegetable bouillon and water); Salt, to taste; Thick vegan yogurt, plain; Nigella seeds (optional); Grilled sourdough bread

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Introduction

This creamy pink beetroot soup is a vibrant and comforting dish that’s perfect for any season. It combines earthy beets with ginger and garlic for a flavorful, dairy-free delight topped with vegan yogurt and served with grilled sourdough.

A deep black bowl filled with smooth bright red beet soup, topped with swirls of white cream creating a soft, flowing pattern on the surface. On top of the cream, there are scattered black and white sesame seeds, along with small green parsley leaves adding fresh color. A silver spoon rests inside the bowl, partly submerged in the soup. The bowl sits on a textured wooden board with a white marbled surface underneath, and a gray cloth with sprigs of parsley are placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons canola oil
1 medium onion, chopped
¾ inch ginger, peeled and grated or shredded
3 cloves garlic, crushed
1 green finger or serrano chile, finely chopped
1 pound raw beets, scrubbed and grated
¼ pound potato, peeled and grated
3 cups vegan vegetable stock (or equivalent amount of vegetable bouillon and water)
Salt, to taste
Thick vegan yogurt (plain, to serve)
Nigella seeds, to serve (optional)
Grilled sourdough, to serve

Instructions

Step 1: Heat the oil in a large saucepan and, once it’s hot, add the chopped onion. Fry for 10 minutes, stirring occasionally until softened.
Step 2: Add the grated ginger, crushed garlic, and chopped chile. Fry for 3 minutes, stirring continuously to release their flavors.
Step 3: Stir in the grated beet and potato, coating them well with the oil and aromatics. Pour in the vegan vegetable stock and bring the mixture to a boil.
Step 4: Reduce the heat to a simmer and cook gently for 30 minutes until the vegetables are tender.
Step 5: Allow the soup to cool slightly, then blend until smooth. Taste and add up to ¼ teaspoon of salt if needed.
Step 6: Serve the soup hot in bowls, topped with a spoonful of thick vegan yogurt and a sprinkle of nigella seeds if using. Accompany with grilled sourdough bread.

Tips & Variations

For a spicier kick, add extra chopped chili or a pinch of cayenne pepper when frying the aromatics.
Use a potato with a waxy texture for a creamier soup consistency.
If you don’t have nigella seeds, sprinkle with toasted sesame seeds or fresh herbs like dill.
To make this soup gluten-free, serve it with gluten-free bread instead of sourdough.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. The yogurt topping is best added just before serving.

How to Serve

A deep blue bowl filled with smooth, thick, bright red beet soup, topped with creamy white swirls of sauce that spread in a circular pattern on the surface. Over the top, there are sprinkled white sesame seeds and black seeds, along with fresh green parsley and small herb leaves spread evenly. A spoon lifts a rounded scoop of the vibrant red soup from the bowl, held by a woman's hand. The bowl sits on a piece of brown burlap on a white marbled surface, with scattered fresh green basil leaves and ginger roots nearby, and blurred heads of garlic in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beets instead of raw?

Yes, cooked beets can be used, but the soup may have a slightly different texture and flavor. Reduce the simmering time since the beets are already cooked.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegan vegetable stock and vegan yogurt, making it completely plant-based and suitable for vegans.