This Moroccan Beet Soup is great because I love to cook with beets whenever I can because they are so incredibly nourishing. I grate them, juice them, roast them, but what I haven’t done for a while, is prepare a really good beet soup. This recipe is exquisite because of the subtle flavors and beautiful velvety texture. You will fall in love with it. And don’t be a friend do experiment with toppings – I’ve tried avocado, toasted nuts, a scoop of brown rice, and even a toasted slice of break schmeered with garlic – they all pair great with the earthiness of the beat soup!
Ingredients
- 4 tbsp olive oil
- 1/2 large yellow onion, sliced
- 2 garlic cloves, sliced
- 1 tsp cumin seeds (these are different than ground cumin)
- 11/2 pounds beets (about 6 medium beets) peeled and cubed
- 1 large potato, peeled and cubed
- 4 1/2 cups veggie stock
- 3 tbsp red wine vingar
- 1 bunch small bunch parsley, roughly chopped
- Sea Salt
- 1 cup plant-based yogurt (thin with a little milk so that it’s runny)
Instructions
- Heat the oil in a large, heavy saucepan and add the onion. Turn down to low and fry forabout 10 minutes until the onion is slightly browned.
- Add the cumin seeds and the garlic and fry for a further 2 minutes. Add the beets and potato, followed by the broth. Simmer for 20 minutes or until the cubes of potato are completely soft. Remove from heat and stir in half of the parsley and the vinegar, and 2 tsp sea salt. Transfer to a food processor and blend until smooth. Return to saucepan, and heat until very warm just prior to serving.
- Serve in warmed bowls, and top with a generous drizzle of yogurt, a sprinkle of parsley and a few drops of good quality olive oil.
- Enjoy your Moroccan Beet Soup!
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