Beetroot Soup Recipe

Whole Food Plant Based Beetroot Soup

It's not only easy to make but also filling and yummy, not to mention, a storehouse of nutrients.

When it comes to making soups, we are only limited by our imagination. There are so many different kinds of soups we can make, both in terms of the vegetables/base we use as well as seasoning. In this Beetroot Soup recipe, we show you how to make thick beetroot soup with Indian spices.

It's not only easy to make but also filling and yummy, not to mention, a storehouse of nutrients.

Enjoy this whole food plant based beetroot soup and let us know how you like it.

Vegan Beetroot Soup

Course: Soup, Snack
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 people

INGREDIENTS

1. 1 Beetroot Large
2. 5 plants Spring Onions
3. 1/2 tsp Cumin / Jeera Powder
4. 1/2 tsp Black Pepper Powder
5. 1/2 tsp Turmeric Powder
6. Juice of 1/2 Lemon
7. 4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
8. 2 tbsp Coriander Leaves

INSTRUCTIONS

1. Peel and chop beetroot. Boil with enough water to cover the beetroot pieces.
2. While beetroot is boiling, chop spring onions into small pieces.
3. Grind spices, lemon juice, and miso paste with a few spoons of water to a smooth masala paste.
4. Once beetroot is fully cooked, drain stock and set aside to add back after grinding. Mix chopped spring onion into hot stock and keep covered.
5. Spread beetroot pieces on a plate to cool off. Once cool, grind with masala paste. Mix masala beetroot paste with spring onion in stock.
6. Garnish with freshly chopped coriander leaves. Serve fresh!\

Nutrition Science Highlights for WFPB Beetroot Soup Recipe

1. Beetroot Phytonutrients: Have you noticed pink pee the day after you eat a lot of beetroot? That is all the phytonutrients of beetroot making their way out of your body after having worked their magic. Beetroot is super versatile vegetables, and even amplifies athletic performance by enhancing the body's ability to use oxygen and create energy!
2. Why miso paste? Miso paste is fermented & salted soya bean paste. Maximum recommended salt intake is 3 grams per day per person. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!