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This nourishing Cream of Beetroot Soup is a cozy and comforting lunch or dinner. With ginger root and a delicious blend of herbs, it's full of flavour and healing nutrients.
This isn’t your traditional beet soup (Borscht). It’s a smooth and creamy twist, spiced with a delicious blend of healing herbs.
Nourishing and comforting, it makes a cozy lunch or dinner perfect for autumn, winter or rainy spring and summer days. Plus, with the stunning colour beets offer, this homemade soup is an impressive dish to serve at dinner parties, date nights or with holiday meals.
Is Creamy Beet Soup Healthy?
This Creamy Beet Soup is made with healthy, whole food ingredients that add to the nutritional goodness of beetroot.
Health Benefits
Antioxidant-rich. Beetroot is rich in the powerful antioxidant betacyanin, which can have positive effects on heart health, gut health, blood sugar, digestion and inflammation.
Detoxifying. Beetroot is rich in liver-supporting nutrients, including antioxidants, belataines, betaine, vitamin C and potassium.
Immune-supporting. This soup is full of antioxidants, vitamins, minerals and anti-inflammatory herbs that support the immune system.
High in fibre. Beetroot is a great source of gut-loving and cholesterol-lowering fibre.
Seasonal Benefits
Autumn and winter are great times to nourish the body with warm and cozy soups and grounding root vegetables.
Spring is a great time to support our detoxification systems with foods that are full of liver-spooorting nutrients, like beetroot.
Summer is a wonderful time to use fresh-grown beetroot from local farms or your backyard garden.
How To Make Creamy Beetroot Soup
This Cream of Beetroot Soup is surprisingly simple to make and comes together in less than 1 hour.
What You Will Need
Equipment
- Stove to boil the beetroot and warm the soup.
- Blender for creaming the soup.
- Soup Pot to boil the beetroot and warm the soup.
- Vegetable peeler to peel the beetroot.
- Chef's Knife to chop the beetroot.
- Wooden spoon to stir the soup.
Ingredients
- Beetroot is the main ingredient in this soup, offering an earthy flavour, vibrant colour and many nutrients.
- Ginger root offers a warming zing of flavour with many healing properties.
- Onion and garlic offer a rich depth of flavour.
- Milk provides the creaminess. (I like using Homemade Almond or Tigernut Milk for a dairy-free version).
- Vegetable broth offers an umami flavour and many nutrients.
- Herbs and spices offer a delicious blend of flavour and healing properties.
- Hemp hearts offer a source of protein and healthy fats.
- Lemon juice adds an uplifting flavour that balances out the earthiness of beetroot.
- Extra virgin olive oil increases the bioavailability of nutrients and prevents sticking when sautéing the onion and garlic.
- Salt and pepper bring the flavours together.
Step 1: Peel and Chop
Remove the beet greens if attached. Then, peel the beetroot and ginger. Chop the beetroot into 1-inch cubes. Then, slice the ginger, mince the garlic and chop the onion.
Step 2: Sauté
Lightly coat the bottom of the pot with extra virgin olive oil. Turn the heat to medium-low. Add the minced garlic and chopped onion. Sauté until the garlic and onion become fragrant.
Step 3: Boil
Add the chopped beets, ginger and spices (except salt and pepper). Continue to sauté for another minute. Then, pour in the vegetable broth. Turn the heat up and bring to boil.
Once it comes to a rolling boil, turn the heat back down to medium-low and continue to simmer for about 15 minutes or until the beets are tender enough to poke a fork through.
Step 4: Blend
Once the beets are tender, remove the pot from the heat. Stir in the milk, salt, lemon juice and hemp hearts. Then, let the soup stand for a few minutes to cool down before blending.
You can use an immersion blender to blend it while hot. However, the texture may not come out as smooth and creamy.
If using a blender jug, you can split the soup into two batches for an easier blend and to avoid over-filling.
Step 5: Warm and Serve
Once your beetroot soup is nice and smooth, heat over medium-low until it begins to steam or reaches your desired temperature.
This Creamy Beetroot Soup is delicious served with Almond Flour Flatbread and garnished with Cashew Cream, yogurt, sprouts or Pumpkin Seeds.
Substitutions and Variations
Make it dairy-free by using homemade almond or tigernut milk.
Use pure avocado oil in place of extra virgin olive oil.
Add Cashew Cream for an extra creamy touch.
My Top Tips
- Use fresh beets for the richest flavour and most nutrient-dense soup.
- Avoid overcooking to prevent the beets from becoming too sugary.
- Use vegetable broth for the best flavour. Bone broth can also be used, but I find that vegetable broth best complements the earthy flavours in this soup.
Recipe Highlights
Antioxidant-rich. Beetroot is a great source of antioxidants that contribute to overall health.
Detoxifying. Beetroot is rich in liver-supporting nutrients.
Comforting. This recipe is a cozy dish that's perfect for autumn and winter.
Suitable for a variety of diets. This soup is gluten-free and vegetarian. It can also easily be made dairy-free and plant-based.
More Comforting Soups
FAQs
This Creamy Beetroot Soup can be refrigerated for 3 - 5 days in a well-sealed container.
If you have pre-cooked beetroot to use up, you can simply add it at the time of blending, skipping the boiling and simmering step.
1 serving (2 cups) of this creamy beetroot soup provides 243 calories, 11 grams of protein and 7 grams of fat, making it satiating enough for a light meal, snack or side. That being said, the nutritional value can vary depending on whether you use dairy-free milk or bone broth.
If you've tried this Creamy Vegan Beetroot Soup recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Nourishing Cream of Beetroot Soup
Print RecipeEquipment
- Blender
- Stove
- Soup Pot
- Vegetable peeler
- Chef's Knife
- Wooden Spoon
Ingredients
- 2 - 3 Beets (about 3 cups chopped)
- I /2 Cooking Onion
- 1 - 2 Garlic Cloves
- 1 inch Ginger Root (about 1 teaspoon chopped)
- 2 cups Milk (I like using Homemade Almond Milk or Tigernut Milk for a dairy-free version)
- 4 cups Vegetable Broth
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Cardamom
- ¼ teaspoon Nutmeg
- ¼ cup Hemp Hearts (Optional)
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil (or Pure Avocado Oil)
- ½ teaspoon Himalayan Salt (or to taste)
- Pepper (to taste)
Instructions
- Remove the beet greens if attached. Then, peel the beetroot and ginger. Chop the beetroot into 1-inch cubes. Then, slice the ginger, mince the garlic and chop the onion.
- Lightly coat the bottom of the pot with extra virgin olive oil. Turn the heat to medium-low. Add the minced garlic and chopped onion. Sauté until the garlic and onion become fragrant.
- Add the chopped beets, ginger and spices, except salt and pepper. Continue to sauté for another minute. Then, pour in the vegetable broth. Turn the heat up and bring to boil.Once it comes to a rolling boil, turn the heat back down to medium-low and continue to simmer for about 15 minutes or until the beets are tender enough to poke a fork through.
- Once the beets are tender, remove the pot from the heat. Stir in the milk, salt, lemon juice and hemp hearts. Then, let the soup stand for a few minutes to cool down before blending.You can use an immersion blender to blend it while hot. However, the texture may not come out as smooth and creamy.If using a blender jug, you can split the soup into two batches for an easier blend and to avoid over-filling.
- Once your beetroot soup is nice and smooth, heat over medium-low until it begins to steam or reaches your desired temperature.
Joa says
Delicious.
Michelle McCowan says
So glad you enjoyed it!!
Joan says
I improvised a bit. Used srems & beet greens.
Michelle McCowan says
Yum!! What a great idea!
Tina Mansaray says
This came out wonderfully, thank you!
Michelle McCowan says
I'm so happy you enjoyed it, Tina! Thank you so much for the comment 🙂