Vegan Roasted Beet Purée Soup

Vegan Roasted Beet Purée Soup

Have you ever seen those beautiful bowls of pink puréed vegetables? Doesn’t it look so pretty? Well I have been wanting to make my own for the longest. So the last time I was at Trader Joe’s I picked up a bag of organic beets. I had no idea how I would use them because to be honest the only beets I ever had were pickled beets out of a can. Yes I know. I was missing out horribly. That couldn’t possibly go on any longer, I had to try it for myself.

Roasting beets definitely intensifies their flavor, but it does take some time. The best thing about roasting vegetables though is you can just put them in the oven and while they’re roasting do whatever you need to do, clean up your kids messes, break up toddler toy fights, change diapers. Or maybe that’s just what I tend to do.

To make this simple and delicious creation you need to start by peeling them and cutting them into bite sized pieces. Then drizzle the beets and other roasted vegetable with olive oil, and season with himalayan salt and ground black pepper.


Preheat the oven to 375F. Then line a baking sheet with parchment paper and set aside.

To begin wash all the vegetables, peel the potatoes and beets. Roughly chop the potatoes, beets and cauliflower. Add the chopped vegetables to a large mixing bowl.

Add in remaining 1 tablespoon of olive oil and season with himalayan salt and ground pepper to taste. Toss the vegetables to full coat.

Transfer the oil-coated raw vegetables to the prepared baking sheet. Align them in a single layer for even roasting. Roast the vegetables for 45 minutes.

During the last 10 minutes, add the remaining olive oil and chopped onions to a large pot over medium heat. Let it cook about 8 minutes. Then add in the minced garlic and let it cook for 2 minutes.

Then, once the vegetables have roasted add them into the large pot along with the quart of vegetable stock. Mix everything good.

Turn the heat up to high. Bring to a rolling boil, then cover and reduce the heat to low and simmer for 15 minutes. You want the vegetables to get so tender they mash with a wooden spoon.

Let the mixture cool just a little. Transfer the soup to a high speed blender or using an immersion blender purée the soup.

Transfer the puréed soup back into you pot over medium low heat. Season it with himalayan salt and grounded black pepper to taste.

Finally, add in the Balsamic Vinegar and mix thoroughly to incorporate. Transfer to serving dishes and garnish with your choice of herbs or avocado.


Print Recipe
Vegan Roasted Beet Purée Soup
A beautiful display of puréed beets, cauliflower and potatoes to create a simple puréed soup for whatever occasion.
Course Soup or Salad
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Soup or Salad
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat the oven to 375F. Then line a baking sheet with parchment paper and set aside.
  2. To begin wash all the vegetables, peel the potatoes and beets. Roughly chop the potatoes, beets and cauliflower. Add the chopped vegetables to a large mixing bowl.
  3. Add in remaining 1 tablespoon of olive oil and season with himalayan salt and ground pepper to taste. Toss the vegetables to full coat.
  4. Transfer the oil-coated raw vegetables to the prepared baking sheet. Align them in a single layer for even roasting. Roast the vegetables for 45 minutes.
  5. During the last 10 minutes, add the remaining olive oil and chopped onions to a large pot over medium heat. Let it cook about 8 minutes. Then add in the minced garlic and let it cook for 2 minutes.
  6. Then, once the vegetables have roasted add them into the large pot along with the quart of vegetable stock. Mix everything good.
  7. Turn the heat up to high. Bring to a rolling boil, then cover and reduce the heat to low and simmer for 15 minutes. You want the vegetables to get so tender they mash with a wooden spoon.
  8. Let the mixture cool just a little. Transfer the soup to a high speed blender or using an immersion blender purée the soup.
  9. Transfer the puréed soup back into you pot over medium low heat. Season it with himalayan salt and grounded black pepper to taste.
  10. Finally, add in the Balsamic Vinegar and mix thoroughly to incorporate. Transfer to serving dishes and garnish with your choice of herbs or avocado.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

HOW TO: Cook Wild Rice Wild rice isn't actually "rice," but actually it is the seed of a species of aquatic grass that grows primarily in the Great Lakes region of North Ame...
Vegan Mustard Maple Tempeh This is just another great version of my baked tempeh. If you’re in the need for a more subtle but sweet and tangy flavor this is the one for you! ...
Vegan Breakfast Peanut Butter Oat Cookies Most kids want cookies or brownies for breakfast and to eat breakfast for dinner. Then again, maybe it’s just my boys? Well now I have the perfect rec...
Vegan Creamy Tomato & Vegetable Soup This week has been rough. It’s the week before Christmas and I’ve had a lot of hurdles to overcome.  I have been slacking to say the least when it cam...

Related Posts

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Some days are just so crazy but then again lately it seems like everyday is crazy hectic. Maybe that’s because my innocent little baby is tearing his three year birthday in a few months so he’s a curious and destructive Toddler. I can’t take my […]

Vegan Sweet & Sour Chickpeas with Veggies

Vegan Sweet & Sour Chickpeas with Veggies

One of my Hubbz favorite Chinese takeout meals is sweet and sour chicken. I on the other hand am tired of ordering takeout because I can only get the same shit all the time— Tofu and Broccoli. Don’t get me wrong I love it, but […]




x Shield Logo
This Site Is Protected By
The Shield →