INTRODUCTION: Beet Soup recipe lovers, get ready—this one’s going to make your dinner table look like a masterpiece! There’s just something magical about a steaming bowl of creamy beet soup, its color as bold as its flavor. It’s the kind of dish that makes you feel both fancy and grounded at the same time. Packed with earthy beets, zesty ginger, and a touch of creamy goodness, this beet soup recipe is comfort food with a sophisticated twist.
Whether you’re aiming to impress your guests or simply warm up on a chilly evening, this soup delivers flavor, color, and nourishment in one go. Plus, it’s easy enough for busy weeknights and impressive enough for weekend gatherings. So grab your apron—let’s make something that’s as good for your body as it is for your soul.
Table of Contents
What is Beet Soup?
Beet soup, often called borscht in Eastern Europe, is a vibrant, earthy soup made primarily from beets. But this isn’t your grandma’s chunky borscht—it’s a modern, silky version that tastes just as luxurious as it looks. This beet soup recipe blends roasted or simmered beets with parsnip, onion, ginger, and garlic, creating a velvety texture that’s both hearty and light. The best part? It’s naturally dairy-free, yet unbelievably creamy thanks to a splash of coconut cream or yogurt on top.
Beyond its stunning magenta hue, this soup is brimming with antioxidants and vitamins that nourish from the inside out. You can enjoy it warm in the winter or chilled in summer—it’s versatile, elegant, and downright delicious. Think of it as a little bowl of edible art that’s also ridiculously good for you.
Reasons to Try Beet Soup Recipe
If you’ve ever looked for a meal that’s simple, healthy, and beautiful, this beet soup recipe ticks every box. First, it’s quick to make—about 40 minutes from start to finish. Second, it’s packed with nutrients like folate, vitamin C, and potassium, making it a natural energy booster. Third, it tastes so creamy and comforting that you’ll forget it’s actually good for you. The blend of ginger and garlic adds just the right amount of warmth and spice to balance the earthy sweetness of beets.
Plus, it’s the perfect “reset meal” after a weekend of indulgence—light, clean, and detox-friendly. Serve it as a starter for a dinner party, or pair it with a crisp salad for a complete meal. And if you love this style of healthy comfort food, you’ll definitely want to try my Carrot and Lentil Soup next—it’s another cozy classic that pairs beautifully with crusty bread.
Ingredients Needed to Make Beet Soup Recipe
- 2 tablespoons avocado oil or olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and finely chopped
- Salt and pepper to taste
- 3 large beets (or 4 smaller ones), peeled and diced
- 1 medium parsnip, peeled and diced (about 1 cup)
- 4 cups vegetable broth (add more if you like a thinner texture)
Garnish: - Coconut cream or yogurt
- Fresh parsley
- Black sesame seeds
- Cracked black pepper
Instructions to Make Beet Soup Recipe
Step 1: Sauté the Aromatics
Let’s start this Beet Soup recipe step by step by building flavor from the ground up. Heat your avocado oil in a large stockpot over medium-high heat. When the oil shimmers, toss in the chopped onion and cook for about 3 to 4 minutes until it softens and turns translucent.
This step creates the base layer of flavor—don’t rush it! Next, add your minced garlic and fresh ginger, giving them a quick stir. The kitchen will instantly fill with the most inviting aroma (you’ll want to bottle it). Sprinkle in a little salt and pepper to bring everything together. If you love the way garlic deepens the flavor of soups, check out my Healing Garlic Green Soup for another cozy, flavorful option.
Step 2: Simmer the Vegetables
Now it’s time to give those beets and parsnips their moment. Add your diced beets and parsnip to the pot, coating them in that aromatic oil mixture. Pour in the vegetable broth and give it a good stir. Turn up the heat just until the soup starts to boil, then lower it to a gentle simmer. Cover the pot and let it cook for 25 to 30 minutes, or until the beets are fork-tender. This step is crucial—beets need time to soften and release their natural sweetness. While it simmers, take a moment to prep your garnishes or maybe peek at my Sweet Potato and Turkey Casserole for another nourishing dinner idea.
Step 3: Blend Until Smooth
Here’s where your Beet Soup recipe becomes silky magic. Once the veggies are tender, carefully transfer the mixture to a high-powered blender. If your blender is small, work in batches—trust me, you don’t want to paint your kitchen beet red! Blend for about a minute, or until the texture is completely smooth and velvety. If you prefer a thinner consistency, pour in a little extra broth until it reaches your ideal texture. For a professional touch, you can strain the soup through a fine-mesh sieve to get that ultra-smooth restaurant-style finish. This is the step where you’ll really appreciate how simple ingredients can create such a luxurious dish.
Step 4: Garnish and Serve
The best part of any Beet Soup recipe step by step is the finishing touches—they make it feel special. Pour the blended soup into bowls and swirl in a spoonful of coconut cream or yogurt. The creamy white against the bright magenta soup is stunning. Sprinkle with fresh parsley, black sesame seeds, and a pinch of cracked pepper for texture and contrast. You can even drizzle a touch of olive oil on top for a little shine. Serve it with a slice of warm sourdough or a small green salad. For more serving ideas, try pairing it with my Creamy Mushroom Wild Rice Soup for a cozy soup duo that’s perfect for chilly nights.
What to Serve with Beet Soup Recipe
This beet soup recipe pairs beautifully with something crunchy or hearty on the side. A thick slice of crusty sourdough or a piece of warm garlic naan is perfect for dipping. For a balanced meal, serve it with a light salad—maybe something like arugula with goat cheese and walnuts. If you’re in a cozy, autumn mood, this soup also goes wonderfully with roasted chicken or my Sweet Potato and Turkey Casserole. And if you want to keep things vegetarian, try pairing it with my Creamy Mushroom Wild Rice Soup for a beautiful soup duo dinner night.
Key Tips for Making Beet Soup Recipe
- Use fresh beets for the best flavor. Older ones can taste woody.
- Wear gloves when peeling to avoid red-stained fingers—unless you’re into that “just dyed my hands” look.
- Don’t skip the ginger! It brightens the flavor and balances beet sweetness perfectly.
- If you like it ultra-smooth, blend in batches and strain through a fine sieve for restaurant-level texture.
- For extra richness, swirl in coconut cream right before serving—it adds a silky finish that’s irresistible.
Storage and Reheating Tips for Beet Soup Recipe
Beet soup keeps beautifully, making it a meal prep hero. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months (just skip the garnishes until reheating). To reheat, warm it slowly on the stove over medium heat, adding a splash of broth or water to loosen it if needed. Microwave reheating works too—just do it in 30-second bursts, stirring between each one. If you’re meal prepping, divide portions into mason jars for easy grab-and-go lunches. This beet soup recipe tastes even better the next day, as the flavors have more time to mingle.
FAQs
Can I roast the beets instead of boiling them? Absolutely! Roasting deepens the flavor, just peel and roast before blending.
Can I use canned beets? Yes, but fresh beets offer a brighter taste and color.
What if I don’t have parsnips? Try carrots or sweet potatoes instead—they add similar sweetness.
Is this beet soup recipe vegan? Yes! Just stick to coconut cream or non-dairy yogurt for garnish.
Can I make it spicy? A pinch of cayenne or a few chili flakes will do the trick.
Final Thoughts
This beet soup recipe isn’t just food—it’s a mood. Bright, nourishing, and comforting, it’s the kind of dish that makes you feel like you’re doing something good for yourself. Whether you’re serving it as a light lunch, a starter for guests, or a cozy dinner for one, it always hits the right note. Plus, it looks gorgeous on the table (because let’s be honest, that deep pink color is a showstopper). Want more vibrant, wholesome soup recipes? Check out my Healing Pumpkin Soup or Green Goddess Soup. Let’s nourish well, one beautiful bowl at a time.
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Beet Soup Recipe | Quick, Healthy & Absolutely Delicious
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Beet soup is a creamy, savory blend of beets, parsnip, ginger, onion, and garlic. This smooth and velvety version is rich in flavor and perfect served alone or with a salad or hearty main dish.
Ingredients
- 2 tablespoons avocado oil, or olive oil
- 1 yellow onion
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and finely chopped
- Salt and pepper, to taste
- 3 large beets, peeled and diced (or 4 smaller beets)
- 1 medium parsnip, peeled and diced (approx 1 cup)
- 4 cups vegetable broth, or more for desired texture
- Garnish:
- Coconut cream or yogurt
- Parsley
- Black sesame seeds
- Cracked black pepper
Instructions
1. Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3–4 minutes, until softened.
2. Add the garlic, ginger, salt and pepper and cook for an additional 1–2 minutes, until fragrant.
3. Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25–30 minutes or until the beets are fork tender.
4. Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
5. To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds, and cracked black pepper.
Notes
Adjust broth amount for preferred consistency.
Use caution when blending hot soup—blend in batches if necessary.
This soup can be made ahead and stored in the fridge for up to 4 days.
Freezes well for up to 3 months in a sealed container.
