Creamy Beet & Bean Soup

So simple yet so delicious, creamy and hearty to replenish both your body and soul!

Beet & Bean Soup? Oh, I’m so into soups! Are you? Especially in this cold time of the year. And if the soup is everything I want from the meal, then even better.

While growing up, I never ate beets rather than pickled. Oh, all the pickled beet jars we ate! Have some more, my Grannie would say while adding some more to my plate, you’re so pale, you need some iron and I’m pretty sure you won’t go chewing on your Grandpa’s carpentry files!

So I kind of never thought of beets differently than in a pickled form. But man was I surprised with all that can be done with this with beautiful purple veggie! I sauteed it with some onions and garlic in a quick need of something to throw over some pasta. I had it fresh in salads. Of course, I pickled some too, because you have to be true to your (beet) roots. And the best way I like it is in creamy soups.

You can make it with precooked beans or lentils, or just plain potatoes too. In any way, you’ll get yourself a nice, creamy and hearty soup that everyone will love. Especially those who, like my daughter, frown when I say, have some more pickled beets, you are so pale! 😉

So simple yet so delicious, creamy and hearty to replenish both your body and soul!

So how do you make it? It’s as simple as it gets. You just cook all the veggies, spice to your taste and then get an immerse blender into the pot and make it creamy. And there you go. To make the presentation nicer and the soup more delicious, you can sprinkle some seeds on top of it and then enjoy the beautiful, creamy, delicious and satisfying beets at it’s best!

If you’re looking for some nice bread to dip into this delicious beet & bean soup, check my Vegan Garlic Bread or Vegan Olive & Herbs Focaccia.

This recipe is on the smaller side, so you can adjust the amounts to your needs. Just be sure to wear gloves or you’ll find yourself red handed!

So simple yet so delicious, creamy and hearty to replenish both your body and soul!

Creamy Beet & Bean Soup
serves 2 – 3

2 carrots, diced
2 beets, peeled, sliced
2 cans of cooked beans (or one big can, or about 500g)
2 cloves of garlic
1 tsp salt
2 cups water + more if needed

Put everything into the cooking pot and cook covered, on medium heat, for 25 mins or till the veggies are nice and cooked. Watch the water – pour a little more if it evaporates, you don’t want your veggies to burn. Also, by this you’ll adjust the amount of liquid, therefore the creaminess and the thickness of the soup, so watch out not to pour too much water. When done, taste the seasoning and blend everything into the creamy soup. Serve immediately with some love and seeds sprinkled on top. Leftovers can be saved in the fridge for up to 2 days.

So simple yet so delicious, creamy and hearty to replenish both your body and soul!

 

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