Vegan Beet Soup with Cardamom and Ginger
Indulge in this vibrant Vegan Beet Soup, perfectly spiced with aromatic cardamom and fresh ginger. This delightful dish not only warms your soul but also captivates your taste buds with its rich, earthy flavors. With a stunning ruby hue and creamy texture, this soup is an exceptional choice for cozy dinners or casual gatherings. Easy to prepare and packed with nutrients, you’ll savor every spoonful of this heartwarming recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 4 medium fresh beets (about 2 cups, cubed)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 thumb-sized piece fresh ginger (peeled and grated)
- 4 cardamom pods (crushed)
- 4 cups vegetable broth (low sodium)
- 1 cup full-fat coconut milk
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Wash, peel, and chop the beets into small cubes.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
- Add minced garlic and grated ginger; cook until fragrant.
- Stir in beet cubes and crushed cardamom pods; cook for about 5 minutes.
- Pour in vegetable broth, bring to a gentle simmer, cover, and cook for approximately 30 minutes until beets are tender.
- Discard cardamom pods and blend the soup until smooth using a blender or immersion blender.
- Return soup to low heat; stir in coconut milk and lemon juice. Season with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg