This creamy vegan Beet Soup is not only gorgeous to look at, but it is also super healthy, gluten-free, and downright delicious! Made with potatoes, horseradish, and coconut milk, this creamy one-pot beetroot soup is the perfect recipe to warm you up and keep you fit!
The Best Homemade Beet Soup Recipe
Nothing beats the winter chill more than a steaming bowl of belly-warming soup! And with more days of this frosty temperature to endure, it is always good to have an easy-to-make, nutritious and tasty soup recipe in your back pocket.
Beets are an easy choice because they are a great source of fiber, folate, and vitamin C. Plus, they are available all year-round too.
Since I have recently tried my hand with making my Beet Burger and Beet Wellington, I decided to use up leftover beets for making a wonderful pot of soup. This creamy vegan beet soup recipe is a great combination of earthy, savory, and warm flavors. And with a myriad of nutritional health benefits, you will feel good about serving this to your loved ones.
- Beet: this taproot vegetable has an earthy and sweet taste. It is also characterized by its deep ruby-purple color, which gives this soup its enticing appearance.
- Potatoes: blend well with beets and makes the soup more hearty and filling.
- Aromatics: I used red onion, garlic, and ginger as the savory base of the soup.
- Vegetable broth: use a low-sodium brand to keep this soup as healthy as can be!
- Agave syrup: adds a little sweetness to the soup and counteracts any bitterness from the beets.
- Horseradish: though this is optional, it is super healthy and highly recommended. It adds a punch of heat that really rounds out the soup really nicely.
- Coconut milk: gives the soup a rich flavor and a thicker consistency.
- Salt & pepper: to taste.
- Vegetable oil: you can use any neutral-tasting oil you have.
- Vegan yogurt: or you can use dairy-free cooking cream or coconut milk.
- Parsley: or other fresh herbs like bay leaves, basil, dill, thyme, and rosemary.
- Sesame seeds: or other seeds or nuts, sunflower seeds, or crushed almonds.
How to make Beet Soup
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: sauté and cook veggies
Start by sautéing the onions for about 3 minutes. Then add garlic and ginger and sauté for another minute. Now add the potatoes and sauté them briefly before adding the beet and vegetable broth. Season with salt and pepper, and cook, covered, for about 20-25 minutes.
Step 2: blend the soup until creamy
Once the vegetables are done, add the coconut milk and agave syrup. Then blend the soup in a blender or with an immersion stick blender until creamy. Taste and adjust seasonings and add horseradish if you like.
Step 3: Garnish and enjoy!
Serve the creamy beet soup in bowls and garnish with a dollop of vegan yogurt or coconut milk as well as seeds, nuts and fresh herbs. Enjoy!
Tips when Making Beet Soup
- Beet juice stains, so make sure that you use gloves and an apron when handling them, as the stain can be stubborn and not easily removed.
- Make sure that your coconut milk is at room temperature before adding it to ensure it combines better with the broth.
- If your soup becomes too thick, you can add more vegetable broth or water to thin it out to your liking.
- I like my Beetroot soup to be velvety smooth and creamy. However, if you prefer it on the chunkier side, just reduce the blending time until you are satisfied with the consistency.
How to store soup?
You can make your beet soup ahead of time and store it in an airtight container in the fridge for up to 5 days, and it also freezes well. The soup actually tastes better the longer the flavors meld together and deepen. So, it is the perfect addition to your meal prep!
This Creamy Vegan Beet Soup Recipe is:
- Quick and easy to make
- So appetizing
- Super healthy
- Perfect as a side dish, appetizer or main course for lunch or dinner!
More vegan soup recipes to try
- Creamy Cauliflower Soup
- Sweet Potato Soup
- Thai Carrot Ginger Soup
- Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Vegan Lasagna Soup
- Best Lentil Soup
- White Bean Stew
- Red Lentil Dahl
- Thai Peanut Ramen Noodle Soup
- Minestrone Soup
- Mushroom and Rice Soup
If you try this easy vegan beet soup recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious one-pot soup on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy cooking! 🙂
Vegan Beet SoupAuthor:
- 17.6 oz (500 g) beet peeled & diced
- 14 oz (400 g) potatoes peeled & diced
- 1 red onion diced
- 1 clove of garlic chopped
- 1 piece of fresh ginger approx. 2-inch (5 cm) chopped
- 1 tbsp vegetable oil for frying
- 4 ¼ cups (1 litre) vegetable broth
- salt and pepper to taste
- 1-2 tsp agave syrup or to taste
- 1 tsp horseradish optional
- ⅔ cup (150 ml) coconut milk or dairy-free cooking cream
Toppings (of choice)
- 2-3 tbsp vegan yogurt or coconut milk or dairy-free cooking cream
- fresh parsley or other fresh herbs
- sesame seeds or other seeds/nuts
*Note: Feel free to check out the recipe video + step-by-step pictures above!
- Peel the beet and potatoes and cut into ¾-inch (2 cm) cubes. Peel and dice the onion. Peel and finely chop the garlic and ginger.
- Heat the oil in a large pot and sauté the onions for about 3 minutes, stirring occasionally. Add garlic and ginger and sauté for another minute. Then add the potatoes and sauté them briefly as well.
- Now add the beet and pour in the vegetable broth. Add a little salt and pepper, bring everything to a boil and cook, covered, over medium heat until soft, about 20-25 minutes.
- Once the vegetables are done, add the coconut milk and agave syrup and blend the soup in a blender or with an immersion stick blender until creamy. Taste and adjust seasonings, add horseradish or more salt and pepper to your liking.
- Serve the creamy beet soup in bowls and garnish with a dollop of vegan yogurt or coconut milk as well as sesame seeds and fresh parsley.
- More information about the recipe, including tips for storing and freezing, are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply