The Kawaii Bunny

A Place for Cute Adorable Food & Things

Vegan Caramelized Onion and Beet Soup

Summer is coming; which I find hard to believe when it has snowed on and off the last couple of days here. But these longer days and warmer afternoon put me into my swimsuit panic diet as I like to call it. This is primarily due to my tendency to put on a polar bear layer in the winter. Part of this diet is to really amp up my health and wellness by combining activity with diet! In the summer I literally workout to eat BBQ and S’mores. Since I am playing catchup, my objective is to cut back on the lunch calories, and skip driving when possible. I do this best by hopping on my mountain bike and peddle this tooshie to and from work; with soup and other snacks on my back for lunch each day.

FullSizeRenderBecause I work 10 hour days, and have to be to work fairly early in the mornings (6AM, leave by 5:30); I usually just buy soup and toss it in my lunch crock pot to warm up.  Seems pretty efficient, but this weekend I was extra sluggish getting to the grocery store, so I opted to raid my refrigerator instead. In lieu of shopping I took all the veggies that were in need of being used up and made this soup by creating my a home-made vegetable stock to cook the beets, and then purée’d it all together. The dill and paprika give this soup a nice savoury smoky taste; serve warm topping it with coconut cream and fresh chives. I really enjoyed it so I hope you can try this recipe out. Side note: it made A LOT of soup, easily 6-8 servings, and if I calculated it right its only like 60-70 calories for 250ml!

Vegan Caramelized Onion and Beet Soup

Vegetable Stock – DO NOT PEEL or CUT! Wash well ONLY!!!

12 Cups of Salted Water (To taste)
4 Whole Carrots (I used heirloom)
2 Yellow Onions
1 Leek
1 Vine Tomato
5 Sticks Celery
1 Bulb Garlic
1 Large Sunchoke (About 2 handfuls worth)
1 Bunch of herbs (Poultry Mix is nice: savoury, thyme, rosemary, basil)
2 Tbsp Tri-colour Peppercorns

Fill large stock pot with all of the ingredients; bring to a boil, then reduce heat to simmer while covered for 2 hours. Strain stock discarding the vegetables and herbs (I pulled out the sunchoke, leeks, and onions and fed it to my dog Kalli, she loved it). 

Beet Soup

8 Cups of Vegetable Stock
2 Medium Yellow Onions
2 Shallots
3lbs Peeled and Chopped Beets
1 Medium Peeled and Chopped Yam
Olive Oil
Dried Dill
Paprika Powder

In a large stock pot add 1-2 tbsp olive oil to sauté onions and shallots until they are caramelized. Add chopped beets and yams to the pot and stir well until fully coated. Pour stock into the pot, bringing to a boil; reduce and simmer covered for 1 hour. Once the root vegetables have softened use an immersion blender to purée the soup to a smooth creamy consistency. Season will dried dill and paprika to taste. Eat! 

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