Savory Plant-Based Beet Soup Recipe

Ingredients

• 1 tbsp of olive oil
• Minced garlic cloves
• Chopped onion
• 3 tbsp of olive oil
• Chopped celery stalks (Optional)
• Finely chopped carrots
• Chopped green bell pepper
• Diced beets with greens
• 1 can of whole peeled tomatoes (16 oz)
• ½ cup of diced canned tomatoes
• Quartered potatoes
• Shredded Swiss chard (1 cup)
• Vegetable broth (2 cups)
• Water (4 cups)
• Dried dill weed (2 tbsp)
• Salt and freshly ground black pepper, to taste
• Silken tofu package (16 oz)

Step 1

Begin by heating a skillet with a tablespoon of olive oil, letting the aromatic scent of garlic and onion fill the air as they sizzle and soften. After a few minutes, transfer this flavorful base to a large pot where the magic will happen. In the same pot, now glistening with 3 more tablespoons of olive oil, toss in a colorful array of veggies - celery, carrots, bell pepper, beets with their greens, tomatoes in two forms, potatoes, and Swiss chard, along with the sautéed onions.

Step 2

As the medley cooks and blends together, the kitchen fills with a symphony of scents. Pour in vegetable broth, water, dill weed, salt, and pepper, letting the flavors meld and intensify as the mixture comes to a gentle boil. Lower the heat and let it simmer, allowing the ingredients to harmonize for an hour.

Step 3

To add a velvety texture to the soup, carefully blend half of the cooked beets with a touch of tofu until smooth and luscious. Gently reincorporate this vibrant blend back into the pot, letting it simmer and reduce, intensifying the flavors with each passing minute.

Step 4

After the flavors have melded and the soup has thickened to your liking, savor the fruits of your labor. Whether enjoyed warm on a chilly day or chilled for a refreshing twist, this hearty and nourishing soup is sure to delight your taste buds.