This delicious creamy beet soup recipe is a simple vegan version of traditional borscht made creamy in a blender. A healthy, gluten free soup with sweet-and-sour hues made with beets and red sauerkraut that make the flavor "pop”, perfect for cold weather!
Add the olive oil into a large pot. Over medium heat, sauté the onion and garlic for about 3 to 5 minutes, stirring once or twice. Add the spices.
Add the potatoes, carrots and beets. Stir again. Continue sautéeing for another few minutes.
Add the sauerkraut, beans and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 30-40 minutes or until the beets are tender. Your cook time may vary depending on how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times.
Taste and season with salt (if you need). Ladle into a bowl and serve with a swirl of coconut cream or cashew cream and chopped greens if desired, but it's great all on its own, too (I do this only for presentation).
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Notes
1. This beet soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.2. If you don't have sauerkraut, use the juice of a lemon plus 1 cup of diced tomatoes (these will replace the sourness in the sauerkraut) and increase the amount of salt according to your taste