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Beet Soup with Coffee Pudding

moka coffee pot
This vegan beet soup pairs seamlessly with smooth coffee pudding for a surprising, flavorful meal experience.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 310 kcal

Ingredients
  

For Beet Soup:

  • 4 medium beets peeled and diced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For Coffee Pudding:

  • 2 cups unsweetened almond milk
  • 1/4 cup instant coffee granules
  • 1/3 cup coconut sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Sauté onions and garlic until soft and fragrant, about 5 minutes.
  • Add diced beets and vegetable broth; bring to a boil.
  • Reduce heat and simmer until beets are tender, about 30 minutes.
  • Use blender to puree soup until smooth; stir in lemon juice, salt, and pepper.
  • Whisk cornstarch into 1/2 cup almond milk until smooth.
  • Heat remaining almond milk, coffee, and sugar in saucepan until warm.
  • Slowly whisk in cornstarch mixture until pudding thickens (about 5 minutes).
  • Remove from heat, add vanilla, and cool slightly.
  • Serve warm beet soup followed by chilled coffee pudding.

Notes

Nutritional Values (Per Serving)

Calories: 310
Total Fat: 5g
Saturated Fat: 0.5g
Carbohydrates: 55g
Fiber: 9g
Protein: 8g

Vitamins and Minerals (Per Serving)

  • Iron: 18%
  • Calcium: 20%
  • Vitamin A: 10%
  • Folate: 22%
  • Magnesium: 15%

Additional Notes/Tips

  • Add fresh herbs like dill for a flavor boost in soup.
  • Swap almond milk for oat milk for creamier pudding.
  • Chill pudding well to get that perfect silky texture.
  • Store components separately if making ahead.