Name: Hearty Beetroot and Vegetable Soup
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: 8 Servings
Ingredients: 1 tablespoon olive oil; 3 clove garlic, minced; 1 piece onion, chopped; 3 tablespoon olive oil; 2 stalk celery, chopped (Optional); 2 piece carrots, finely chopped; 1 piece green bell pepper, chopped; 3 piece beets, including greens, diced; 16 ounce can whole peeled tomatoes; 0.5 cup canned peeled and diced tomatoes; 2 piece potatoes, quartered; 1 cup shredded Swiss chard; 2 cup vegetable broth; 4 cup water; 2 tablespoon dried dill weed; to taste salt and freshly ground black pepper to taste; 16 ounce package silken tofu

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Hearty Beetroot and Vegetable Soup is ready in 3 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This vibrant beetroot and vegetable soup, inspired by traditional borscht, is a hearty and flavorful vegan delight. I've been making this recipe for years, and it's always a hit, especially during the colder months. The combination of earthy beets, sweet carrots, and tangy tomatoes creates a wonderfully complex flavor profile. It's perfect as a warming main course or a satisfying appetizer. Feel free to adjust the seasoning to your liking. This soup is also great for meal prepping – it tastes even better the next day!

Ingredients (17 ingredients)

1 tablespoon olive oil
3 clove garlic, minced
1 piece onion, chopped
3 tablespoon olive oil
2 stalk celery, chopped (Optional)
2 piece carrots, finely chopped
1 piece green bell pepper, chopped
3 piece beets, including greens, diced
16 ounce can whole peeled tomatoes
0.5 cup canned peeled and diced tomatoes
2 piece potatoes, quartered
1 cup shredded Swiss chard
2 cup vegetable broth
4 cup water
2 tablespoon dried dill weed
to taste salt and freshly ground black pepper to taste
16 ounce package silken tofu

Preparation (5 steps)

Sauté garlic and onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tablespoon of olive oil to the mixing bowl. Add 3 cloves of minced garlic and 1 chopped onion. Sauté for 3 Min./120°C/Stufe 1.

180

Add vegetables and cook

Thermomix® Setting

8 min/212°F/Speed 1 100

Add 3 tablespoons of olive oil, 2 stalks of chopped celery (optional), 2 finely chopped carrots, 1 chopped green bell pepper, 3 diced beets (including greens), 1 (16 ounce) can of whole peeled tomatoes, ½ cup of canned peeled and diced tomatoes, 2 quartered potatoes, and 1 cup of shredded Swiss chard to the mixing bowl. Cook for 8 Min./100°C/Stufe 1.

480

Add broth and simmer

Thermomix® Setting

60 min/212°F/Speed 1 100

Add 2 cups of vegetable broth, 4 cups of water, 2 tablespoons of dried dill weed, salt and freshly ground black pepper to taste to the mixing bowl. Cook for 60 Min./100°C/Stufe 1.

3600

Puree half of the beets

Thermomix® Setting

30 sec/Speed 10

Strain half the beets from the broth. Add the strained beets and 1 (16 ounce) package of silken tofu to the mixing bowl. Puree for 30 Sek./Stufe 8, gradually increasing to Stufe 10.

Combine and simmer

Thermomix® Setting

60 min/212°F/Speed 1 100

Pour the pureed mixture back into the mixing bowl with the remaining soup. Cook for 60 Min./100°C/Stufe 1.

3600

Finished cooking? Great! 🎉

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Hearty Beetroot and Vegetable Soup

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Description

Ingredients (17 ingredients)

Preparation (5 steps)

Sauté garlic and onion

Add vegetables and cook

Add broth and simmer

Puree half of the beets

Combine and simmer

Finished cooking? Great! 🎉

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