Description
This Vibrant Beetroot and Dill Soup is a refreshing, nutrient-packed vegan soup that combines the earthy sweetness of beets with the tangy freshness of dill. The natural vibrant color of the beets makes this soup not only visually appealing but also a powerhouse of antioxidants, vitamins, and minerals. This quick and easy recipe can be made in just a few simple steps, making it perfect for a light lunch or dinner. The addition of dill brings an aromatic twist to the flavor profile, balancing the richness of the beets.
Detailed Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium beets, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh dill, chopped
- 1/2 cup coconut milk or non-dairy cream (optional)
- Fresh dill or parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
- Cook Beets: Add the diced beets to the pot and stir for 2 minutes, allowing them to absorb the flavors of the onion and garlic.
- Add Broth and Spices: Pour in the vegetable broth, ground coriander, cumin, salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer for about 30 minutes, or until the beets are tender.
- Blend the Soup: Once the beets are soft, use an immersion blender or transfer the soup to a blender and puree until smooth. Return the soup to the pot if necessary.
- Finish the Soup: Stir in the fresh lemon juice, chopped dill, and coconut milk or non-dairy cream (if using). Adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Serve: Ladle the soup into bowls, garnish with fresh dill or parsley, and serve hot.
