This vibrant and comforting soup is packed with earthy beets and fresh herbs, making it a perfect meal for any season. Easy to prepare and full of flavor, it’s a healthy option that everyone will enjoy.
Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the garlic and onion, and cook them together, stirring occasionally, until the onion softens and turns translucent—this usually takes about 5 minutes. Once that’s done, set the mixture aside for now.
Next, grab a large pot and warm up the remaining 3 tablespoons of olive oil over medium-high heat. Toss in the celery, carrots, bell pepper, beets (including the greens), whole and diced tomatoes, potatoes, Swiss chard, and the sautéed onion and garlic you prepared earlier. Give everything a good stir and cook until the Swiss chard starts to wilt, which should take around 4 to 8 minutes.
Pour in the vegetable broth and water, then season with dill, salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer gently for about an hour.
After that, carefully scoop out half of the beets along with some broth and transfer them to a blender. Don’t fill it more than halfway. To keep things safe, hold the lid down with a folded kitchen towel and pulse the blender a few times to get things moving before pureeing everything until smooth. Add the tofu to the blender and blend again until it’s fully incorporated.
Pour this creamy mixture back into your pot and let the soup simmer for another hour, or until it’s reduced by about a third. You can enjoy it warm or chilled—either way, it’s delicious!
- Roast the beets beforehand to enhance their natural sweetness.
- Use vegetable broth for a richer flavor.
- Add a splash of lemon juice at the end to brighten the taste.
This soup is full of vibrant color and natural sweetness from beets. It’s packed with nutrients and easy to digest. Plus, it’s completely plant-based, making it perfect for anyone looking for a healthy and comforting meal.
Serve warm with a side of crusty bread or a fresh green salad. A dollop of vegan yogurt or a sprinkle of fresh herbs like dill or parsley adds a nice touch. This soup also pairs well with roasted vegetables or grain bowls.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it feels too thick. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
