Creamy Beetroot Tomato Soup (recipe)
Serves: 2 | Prepping time: 10 mins | Cooking time: 15 mins
This tasty Creamy Beet Tomato Soup will get you through fall!
Beets are rich in nutrients such as fiber, vitamins and minerals, and they also contain antioxidants that can contribute to a healthy immune system and good overall health. With nearly 1 mg of iron per 100 grams, red beets are one of the most iron-rich vegetables.
An ideal and delicious VEGAN soup for the crisp autumn days.
Try it yourself.
Beets are rich in nutrients such as fiber, vitamins and minerals, and they also contain antioxidants that can contribute to a healthy immune system and good overall health. With nearly 1 mg of iron per 100 grams, red beets are one of the most iron-rich vegetables.
An ideal and delicious VEGAN soup for the crisp autumn days.
Try it yourself.
What you need (ingredients)
- 1 beetroot, cubed
- 3 tomatoes, large sized, cubed
- 1 onion, medium sized, cubed
- ½ inch ginger piece
- 4 garlic cloves
- 8 fl oz. (240ml) vegetable broth
- 1 bay leaf
- salt & pepper to taste
- 2 tbsp. olive oil
- 4 tbsp. oat cream
- 1 oz. (30g) herb croutons
Nutritional values per serving
- Nutritional values:
- Kcal: 303
- Fats: 20 gr
- Carbs.: 31 gr
- Protein: 6 gr
- Fibre: 5 gr
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How to make these soup (how to prepare it)
- Add the beetroot, tomatoes, onion, ginger, garlic, broth, bay leaf, salt and pepper to a large pot and bring it to a boil.
- Reduce the heat to medium, cover the pot and cook until the beetroot is cooked through, this will take around 15 minutes.
- Discard the bay leaf, and using an immersion blender, blend the soup to smooth.
- Place the soup pot back on the stove, stir through the olive oil and simmer for 2-3 minutes. Now stir in the oat cream and simmer for another minute.
- Serve the soup topped with herb croutons.
