Melanie is an avid vegan homemaker who has been enjoying cooking and experimenting in the kitchen for over 15 years.
This recipe is yet another instance of me just trying to clear stuff out of my fridge to make way for grocery day. I am always pleasantly surprised when I am able to take very minimal and seemingly dissonant ingredients, and turn them into extraordinary creations.
This recipe begins with caramelizing some diced yellow onion. The rest of the soup is a cinch, though it does take some time. The beets and the poblanos need to be roasted in the oven while the onions caramelize. But once both of those processes are done, it's only a matter of blending it all together to make it creamy and mixing together the sauce.
This is a pretty hands-off recipe, which is my favorite way to cook. It allows me to get other housework/chores done while I create wonders in the kitchen. With many people holding a busy schedule these days, I'm sure I'm not the only one grateful for this!
The Secret Ingredients
Let's talk about this lentil broth. I picked this up at Walmart and frankly when I opened the container I was aghast at how horrid it smelled. I am not one to be picky about things, and surely I wouldn't let this be the one to break me, so I took the plunge and added it to my soup. I was truly afraid to do so because I had all these lovely ingredients, and I did in fact have other broth to use, so I feared that this may be the thing to ruin the soup and waste all my food and hard work.
But the result was heavenly, and frankly I did not suspect that I would enjoy it as much as I did. In fact, I had three bowls of it. Oops! The reason I mention this specific broth is because it has a very unique flavor and is in fact a creamy broth. It is unlike any that I have seen on the market before and it's the key to making this soup. You are always welcome to experiment of course and just use a broth that you fancy, however, I have not done that and cannot guarantee it's as delicious as this version.
I also want to give a shout-out to Forager because it's my favorite brand of all time. Their dairy alternative products are incredible and I enjoy using them quite often. Their cashewmilk yogurt is my favorite vegan yogurt because it tastes more like traditional yogurt than any other brand I have tried. Sometimes vegan yogurts can taste like they just came from the laboratory with a chemical sort of aftertaste. Other times they just have a really off flavor that doesn't resemble dairy yogurt in the least. This one, however, tastes clean and stays pretty true to its dairy counterpart. Luckily, veganism is on the rise so you can pretty much find this at any major grocery store these days.
For the soup:
- 2 large golden beets, large dice
- 2-3 medium poblanos
- 1 medium yellow onion, small dice
- 5 cloves garlic, minced
- 1 1/2 large (or 2-3 small) ribs celery, small dice
- 3 cups Sam's Club creamy lentil broth
- 4 cups water
- 2 Not Chick'n bouillon cubes
- 1/4 cup riesling or chablis
- 2 tablespoons olive oil
For the dill yogurt sauce:
- 2 tablespoons fresh dill, finely chopped
- 1 cup Forager cashew yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Note About Garlic
Studies have shown that waiting 5-10 minutes to cook garlic after chopping it allows for its anti-cancer enzyme allicin to form. Obviously it is highly beneficial to wait these few minutes prior to cooking in order to reap the full benefits of the garlic. I always recommend the waiting period, but it is an optional step.
- Chop the onions and garlic and set a timer for 10 minutes. This waiting period is optional but strongly recommended (see note about garlic above). Heat a Dutch oven over medium heat and add the olive oil.
- Preheat the oven to 375 degrees.
- Once the oil is shimmering, add in the diced onions. Season with a sprinkle of salt to help draw out some of the moisture. Saute for about 5 minutes and then add in the garlic. When the onions and garlic become a deep dark brown, add in the celery and cook until soft.
- Dice the beets and add them to a bowl. Toss with salt and pepper and a drizzle of olive oil (enough to coat), then spread them on a sheet pan. Place the poblanos whole on another sheet pan (cake pan works fine too). You do not need to season or oil the peppers. Bake for about 40-45 minutes or until the poblanos are completely blackened and the beets are golden brown.
- When the poblanos are blackened, place them aside to cool down in a bowl and cover them. This will help in the skin removal. Once they are cool enough to handle, remove the skin, stems and seeds.
- Add all the components to the blender except for the water. (This will be used later to rise the blender and get all the soup remnants out.) Blend everything on high for a few minutes to make sure the soup is smooth and creamy with no chunks.
- Add the blended soup back into the dutch oven. Put the reserved water in the blender and blend to "clean out" the blender and get all the yummies out. Then add this to the Dutch oven as well.
- As the soup heats up prepare the dill sauce by chopping up the dill finely and whisking all the ingredients together in a small bowl.
- Serve by putting a few ladles full in each bowl and top with 1-2 tablespoons of the dill yogurt sauce. Enjoy!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Melanie
Ivana Divac from Serbia on September 18, 2020: