You Make My Heart Beet Soup


Here at Vegan Valentine, we take Valentine’s Day very seriously. This represents Part Two of a three part Valentine’s Day installment.

Beets are sweet, easy to work with, and oh so pretty. If they could challenge me and make me laugh, they’d be the perfect valentine themselves (da-dun TSH!). For this soup, I paired them with parsnips and garnished with soy yogurt.

Makes 4 servings.


4 medium-sized beets

1 medium white onion

2 parsnips

3 tbs olive oil

2 cups vegetable stock

1 tbs red wine vinegar

1 tsp fresh grated ginger

salt and pepper, to taste

1/4 cup plain soy yogurt


Cut the bottoms and the leaves off the beets. Drizzle them with 1 tbs olive oil and roast them in the oven at 400 degrees for about 45 minutes. When they’re done, they should feel soft when you poke them with a fork.

Let the beets cool enough so that you can handle them, then take off the skins and discard. Cut them into smaller pieces.

Chop the onion and peel and slice the parsnips.

In a 3 quart pot with a lid, sauté the onion and parsnips in 2 tbs olive oil until they just start to get brown.

Add the beets, vegetable stock, red wine vinegar, and ginger to the pot and stir.

Bring to a simmer and cover. Let it simmer about 20 minutes, until the vegetables are very soft. Take pot off heat.

Let the soup cool a little bit and then puree. I used an immersion blender, which is probably the easiest. If you don’t have one, you could use a regular blender or food processor.

Add salt and pepper to taste and stir to combine.

You can serve this soup immediately or keep it in Tupperware in the refrigerator and reheat it later.

To serve:

Ladle soup into a bowl.

I filled a pastry bag (fitted with a small round tip) with the soy yogurt so that I could pipe a heart onto the soup. If you don’t have a pastry bag, you could put the yogurt in a large plastic bag, twist the top closed, and cut a small hole in the bottom corner of the bag.

Squeeze the bag gently to make yogurt come out. You might want to practice piping the yogurt onto a paper plate before you try it into the soup.

Once you have the hang of it, pipe a heart into the soup with your yogurt.

Don’t worry if you mess up; you can just spoon the yogurt off the top and try again.

To make smaller hearts, I piped dime-sized dots of yogurt on the soup, then I dragged a toothpick through them once or twice to make them look like hearts.

Serve warm to your loved ones and be sure to mention the heart beet pun.


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