This Vegan Roasted Beet Soup is probably one of the simplest soups I have tried, but is quite flavorful. It’s wonderfully vibrant and has depth of flavor. The simple beet is an amazing vegan food packed with so many vitamins and nutrients. That’s why it has that deep red flavor.
What a beautiful day to try this incredible, magenta-colored soup made with leeks and beets. This brilliant recipe has a distinctive flavor and deep color creating an artistic food. Leeks, shallots, followed by some garlic, veggie broth, beets, some spices, and voila!
The cashew cream can be whipped up in seconds in your blender. You have an outstanding meal that yields satisfying, hearty and delicious. The cashew cream added on top is ground-breaking. It also provides immense taste. This decadent vegan recipe is spectacular. It will bring you comfort in the morning, noon, or night time.
The list of ingredients for this delicious vegan soup recipe is short and full of flavor. You can tell it is going to be simple and delicious just by looking them over. A fair warning, your mouth may begin watering.
5 medium red beets, tops removed
2 tsp olive oil
1 1/2 cups sliced leeks
2 shallots, sliced
3 cloves garlic, minced
2 1/2 cups light-colored vegetable broth
2/3 cup cashew cream
1/4 tsp coriander
1/4 tsp sage
1/2 tsp salt, plus more to taste
a bunch of freshly ground black pepper
1/2 cup cashew pieces
2/3 cup water
This vegan recipe and beautiful photos are courtesy of My California Roots. You can get this Vegan Roasted Beet Soup Recipe by clicking here.