Pumpkin Beet Soup
This Pumpkin Beet Soup is a warm and comforting vegan soup made with pumpkin and beets. This recipe is gluten-free, making it suitable for those with gluten intolerance. It is also a great source of vitamins and minerals, thanks to the pumpkin and beet. However, people with a nut allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
52 kcal
Protein
1 g
Carbs
9 g
Fat
1 g
Fiber
2 g
Ingredients
Pumpkin
1.5 cup, cubed (300g)
Beetroot
0.5 cup, chopped (100g)
Chopped Onion
1 small cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Plain Water
3 medium cup (750g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 2-3 minutes until the onions turn translucent.
Add diced pumpkin and beets and stir well.
Pour water into the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes until the vegetables are tender.
Remove the pot from heat and let it cool for a few minutes.
Using an immersion blender or a regular blender, puree the soup until smooth.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley.