Description
This vegan beetroot soup is a vibrant, comforting bowl made with earthy beets, potatoes, celeriac, and fragrant rosemary. Naturally creamy from the vegetables and finished with crisp radishes and fresh chives, it is an easy and wholesome soup for any day of the week.
Ingredients
- 600 g beetroot, peeled and chopped
- 500 g waxy potatoes, peeled and diced
- 150 g celeriac, peeled and chopped
- 1 liter vegetable broth
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- 5 radishes, thinly sliced
- Fresh chives, finely chopped, for garnish
Instructions
- Peel and chop the beetroot, potatoes, and celeriac into evenly sized pieces.
- Place the vegetables in a large pot and pour in the vegetable broth.
- Add the bay leaf and rosemary sprig. Bring to a boil over medium-high heat.
- Reduce the heat, cover, and simmer for about 25–30 minutes, or until all the vegetables are very tender.
- Remove the bay leaf and rosemary sprig.
- Blend the soup with an immersion blender until smooth and creamy.
- Season with salt and freshly ground black pepper to taste.
- Slice the radishes thinly and finely chop the chives.
- Ladle the soup into bowls and garnish with sliced radishes and fresh chives.
- Serve warm.
Notes
- For a smoother soup, blend thoroughly until completely creamy.
- Add a little extra vegetable broth if you prefer a thinner consistency.
- The radishes add a fresh, crisp contrast to the creamy soup.
- For extra flavor, a small splash of lemon juice can be added just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German