Instant Pot Beetroot Soup {Vegan, Gluten-Free}
This thick, rich and creamy Instant Pot Beetroot Soup is stunningly delicious. It’s vegan and gluten-free along with being very high in nutrition.
Bonus that it’s a one pot recipe. All you need to is grab the ingredients and put them in the instant pot and let the pressure cooker do the rest. What’s not to love about a simple and delicious recipe?
Ingredients for Instant Pot Beetroot Soup
Wildly Organic Butter Alternative – This butter alternative is so versatile, you can use it in almost anything! I love using this to enhance the flavor of recipes, especially this beet soup recipe!
Wildly Organic Onion Granules – This is a dried product but it still packs the flavor and aroma of fresh onions. It is a great substitute to avoid teary eyes and save time instead of chopping fresh onions.
Wildly Organic Garlic Powder – Full of the bold garlic flavor with a delicious aroma.
Red Beetroot – Beets are a great source of iron, magnesium, vitamin B6. Plus it provides a beautiful red color to this soup.
Sweet Potato – Full of healthy fats and lots of gut loving prebiotic fiber, making this soup recipe creamier and filling.
Vegetable Broth – Packed with delicious flavors and nutrition!
Dairy-Free Creamer – Gives this recipe a creamy and comforting texture.
You must have noticed that I used very simple and healthy ingredients for this beetroot soup. I promise the steps are very simple and no baby sitting required. After a long day at work, this beetroot soup recipe is going to be your favorite meal. Its kid friendly, too.
- 2tablespoon Wildly Organic Butter Alternative
- 2tablespoon Wildly Organic Onion Granules
- 2teaspoon Wildly Organic Garlic Powder
- 2whole red beet roots(peeled and chopped)
- 1large sweet potato(peeled and chopped)
- 3cups vegetable broth
- 2tablespoon dairy-free creamer
- Salt to taste
- Crushed black pepper to taste
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Turn on instant pot at sauté mode and melt butter alternative in it.
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Add onion granules and garlic powder and stir them in the melted butter.
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Add beetroot and sweet potato and sauté for1 minute.
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Add rest of the ingredients and stir.
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Cancel the sauté mode and close the lid. Seal the valve and turn it on at manual high for 30 minutes. Once done, release the pressure and open the lid.
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Stir and pour it into a blender or use hand blender and blend it smooth.
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Ladle the soup in the serving bowls and drizzle on some coconut milk if desired.
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