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A bowl of bright pink creamy vegan beet soup, garnished with sliced leeks.

Creamy Vegan Beet Soup

Print Recipe
This Creamy Vegan Beet Soup is ultra smooth and creamy. It's filled with earthy beet flavor, and balanced out with potatoes, garlic, and leeks. This soup is great for a cozy weeknight dinner.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 265
Author Elizabeth

Equipment

Ingredients

  • 3 Medium Beets
  • 2 Large Russet Potatoes
  • 1 Large Leek
  • 4 Cloves Garlic
  • 1 Medium Red Onion
  • 4 Cups Non-Dairy Milk
  • Salt & Pepper to taste

Instructions

  • Coarsely chop the potatoes, beets, leek, and onion. Slice the garlic.
  • Sauté the veggies in a pot for 10 minutes, adding a splash of milk if they start to stick.
  • Add the remaining milk. Simmer on medium high for 20 minutes, or until the potatoes are tender.
  • Remove from the heat. Reserve 1 cup of chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!

Nutrition

Calories: 265kcal | Carbohydrates: 53g | Protein: 8g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 449mg | Potassium: 1276mg | Fiber: 8g | Sugar: 12g | Vitamin A: 416IU | Vitamin C: 22mg | Calcium: 369mg | Iron: 3mg