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Red Beet Soup

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Ingredients
  

Soup Base
  • 4 medium-to-large red beets peeled and chopped
  • 1 sweet potato peeled and chopped
  • 3 carrots washed and chopped into small rounds
  • 1 leek washed and sliced
  • 2 yellow onions diced
  • 3-4 cloves garlic peeled and minced
  • 2-3 tbsp olive oil
  • 1 package approx. 200ml oat cream or soy cream
  • 1-2 tbsp vegan vegetable broth powder plus water to cover
  • Salt to taste
Garnish
  • Plain vegan yogurt
  • Pumpkin seeds or sunflower seeds
  • Fresh mint leaves

Instructions
 

  1. Sauté the Aromatic Base: Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for a few minutes until soft. Add the sliced leek and cook for another 2–3 minutes. Stir in the minced garlic and sauté until fragrant, about 1 minute.
  2. Add the Root Vegetables: Add the chopped carrots to the pot. Next, stir in the chopped beets and sweet potato.
  3. Simmer: Add the vegan vegetable broth powder and pour in enough water to just cover the vegetables. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until all the vegetables are fork-tender.
  4. Blend: Pour in the oat or soy cream. Use an immersion blender to puree the soup directly in the pot until completely smooth.
    5. If using a standing blender, allow the soup to cool slightly first (below 50°C / 120°F) to prevent pressure buildup, then blend in batches.
  5. Season & Serve: Season with salt to taste. Ladle into bowls and top with a swirl of vegan yogurt, a sprinkle of toasted seeds, and fresh mint leaves.