Creamy Pink Beetroot Soup with Vegan Yogurt and Nigella Seeds Recipe
This Creamy Pink Beetroot Soup is a vibrant and comforting dish made with fresh beets, potatoes, and aromatic spices. It’s a nourishing vegan recipe featuring a smooth blend of flavors and a creamy touch from thick vegan yogurt, served alongside grilled sourdough for a wholesome meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Soup Base
- 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
To Serve
- Thick vegan yogurt, plain
- Nigella seeds (optional)
- Grilled sourdough bread
Instructions
- Heat the Aromatics: Heat the canola oil in a large saucepan until hot. Add the chopped onion and fry for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Ginger, Garlic, and Chile: Stir in the grated ginger, crushed garlic, and finely chopped green chile. Fry the mixture for 3 more minutes while stirring continuously to release their flavors.
- Add Vegetables and Stock: Add the grated beets and potato to the pan, stirring well to coat them in the oil and aromatics. Pour in the vegetable stock and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 30 minutes, allowing the vegetables to cook through and the flavors to meld.
- Blend the Soup: Remove the soup from heat and let it cool slightly. Blend the soup either with an immersion blender or in batches in a countertop blender until smooth. Taste and adjust seasoning with up to ¼ teaspoon of salt if desired.
- Serve: Pour the soup into bowls and top each with a spoonful of thick vegan yogurt and a sprinkling of nigella seeds, if using. Serve hot alongside grilled sourdough bread for dipping.
Notes
- Use vegan vegetable stock or homemade vegetable bouillon for a rich, plant-based flavor.
- Adjust the green chile amount according to your spice preference or omit for a milder soup.
- Thick vegan yogurt adds creaminess and balances the earthiness of the beets.
- Grated potato helps thicken the soup naturally and adds a subtle sweetness.
- Grilled sourdough provides a crunchy, tangy contrast to the smooth soup.
- Beets can stain surfaces and clothing; handle with care.
Keywords: beetroot soup, creamy beet soup, vegan beet soup, pink soup, healthy soup, plant-based soup, fall soup, easy vegan recipe
