It’s the first day of fall! That means a lot of things to a lot of people but to me it means it’s soup season! I’ve been making beet soup for so many years as I love the earthy flavor of beets and they’re so good for you. Having said that, I spent many attempts making it every which way starting with raw beets that I peeled and chopped (my hands looked like I committed a crime), boiling them and even steaming but the best and easiest method I found was to roast them first. How you ask? Read on!
To roast beets all you need is some parchment paper, aluminum foil and a sheet pan. That’s it. You don’t even have to trim or wash the beets if you don’t want to as you’ll peel them afterwards. You wrap the beets first in parchment them wrap them in foil, place on a pan in a hot oven and roast! How easy is that? When done and cooled, the peels will literally peel off just by rubbing with your fingers or by using a paring knife scraped across them. It’s like magic and is so easy.
I used an Instant Pot to make the soup but you could use a pot in the stove it just will need to cook a little longer. It does cut down on the cooking time overall by roasting the beets first and it concentrates the sweetness of them.
Vegan Roasted Beet Soup
4
servings45
minutes15
minutesA delicious soup made with roasted beets and perfect with a crusty baguette for lunch or dinner!
Ingredients
3-4 large red or golden beets
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, scrubbed and sliced
2 small potatoes, scrubbed and diced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon ground caraway
1 teaspoon smoked paprika
1 bay leaf
32 oz vegetable stock
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
Directions
- Place the beets in a piece of parchment paper large enough to cover completely and then wrap entirely and tightly in aluminum foil. Place on a cookie sheet. Bake at 400° for 30-45 minutes until done (this will depend on the size of your beets. Smaller beets will cook faster.)
- Cool beets until you can handle them and peel by either rubbing the skins off with your fingers or scraping a paring knife along the outside. Trim off the tough bottoms and tops. Chop into large chunks.
- In an Instant Pot (on the sauté function) or a stock pot, place the oil in and sauté the onions and garlic together for a few minutes to soften. Add the carrots and potatoes and cook for a few more minutes. Add all of the spices and cook for another two minutes stirring constantly.
- Add the beets to the pot and stir making sure to scrape up any of the browned bits (called the fond) that may have developed on the bottom of the pan. Add the broth and stir to combine. If using the Instant Pot, seal and turn to the soup function. If using a pot, cover and bring to a boil, then simmer for 25 minutes.
- When done, release pressure if using the Instant Pot and add the vinegar and agave and season to taste. You may need more salt depending on how salty your vegetable stock was that you used.
- Serve with vegan sour cream and more dill.
Notes
- This soup freezes well.
- You can use another sweetener other than agave if you prefer and another vinegar (like white or apple cider), but I like the sweetness and richness of a good balsamic.
- Ground caraway seed is not a spice a lot of people have in their pantry, but you could grind whole caraway seeds if you have them in a mini food processor or buy it ground in the spice section of your grocery store. You can leave it out, but it adds an earthy richness to the soup.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
I made this yesterday and it was absolutely delicious! I had celery on hand so I threw some of that in too.
I often throw celery in too! I’m so glad you enjoyed it!