Beet Walnut Soup
Nothing is more comforting than a warm, hearty soup on a cold winter day. This creamy vegan soup will brighten your day with its bright pinkish red color, abundance of healthy nutrients, and tickling of your taste buds. To complete, top if off with some fresh mint leaves, and devour!
This soup can be a hearty main course or an appetizer, alongside your preferred main course.
Prep. Time: 15 min.
Cooking Time: 75 min.
Total Time: 90 minutes
Ingredients
Baked Beet
Raw Beets, 2 medium/10 oz
Olive oil, 1 tbsp
Salt and pepper to taste
Soup
Yellow/Red onion, 4 oz chopped
Olive oil, 1 tbsp
Walnuts, 2 oz ground
Lemon juice, ½ lemon
Lemon zest, 1 lemon
Vegetable broth, 2 cups
Fresh mint leaves, garnish (optional)
Method
Warm up the oven to 420℉.
While the oven is warming up, peel and cut the beets to about 1 inch cubes.
Add the olive oil, salt, and pepper to the cut beets and make sure they are all thoroughly coated.
Cover a baking sheet with a parchment paper, transfer the beets, cover, and make a pouch with another parchment paper on top.
Place the baking sheet to the middle rack of the oven.
Bake the beets for about 50 minutes or until they are soft to the fork.
Meanwhile that beets are baking in the oven, peel, and chop the onions, zest and juice the lemon, and ground your walnuts (I do it in my pestle and mortar, you can also do it in your spice grinder).
When the beets are almost done, warm up the olive oil in a medium pot over a stove top.
Add the chopped onion, turn the heat to medium/low, and cover the pot to let the onions sweat, stirring occasionally for about 5 minutes.
Stir in the ground walnut for about a minute.
Add the baked beets, lemon zest, lemon juice, and vegetable broth.
Turn the heat up to bring the soup to boil.
Turn the heat down to medium and let it simmer, covered, for about 20 minutes for the marriage of the flavors.
Blend the soup in a blender/food processor/with an emerging blender.
Taste and adjust salt and pepper.
Garnish it with fresh mint.
