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

• 2 Beets peeled and diced
• 1 Potatoes peeled and diced
• 1 cup Cauliflower chopped
• 3 tablespoons Extra Virgin Olive Oil divided
• Sea Salt
• Ground Black Pepper
• 1 half Red Onion finely diced
• 4 Cloves Garlic minced
• 1 quart Vegetable Stock
• 1 tablespoon Balsamic Vinegar

Course Soup or Salad Prep Time 15 minutes Cook Time 1 hour Servings Ingredients 2 Beets peeled and diced 1 Potatoes peeled and diced 1 cup Cauliflower chopped 3 tablespoons Extra Virgin Olive Oil divided Sea Salt Ground Black Pepper 1 half Red Onion finely diced 4 Cloves Garlic minced 1 quart Vegetable Stock 1 tablespoon Balsamic Vinegar

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!