Vegan Roasted Beet Purée Soup
A beautiful display of puréed beets, cauliflower and potatoes to create a simple puréed soup for whatever occasion.
Servings Prep Time
2 15minutes
Cook Time
1hour
Servings Prep Time
2 15minutes
Cook Time
1hour
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!

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