Vegan Beet Soup Recipe

Posted by in Cooking, Lunch/Dinner, Soup, Valentine's Day | 0 comments















Hello & Happy Tuesday!!







There are some recipes that are just staples, beet soup is one of them! This was one of the first soup recipes I created back in 2014 and I was quickly enamored with beets due to how well the flavor pairs with coconut milk (my fave) and the gorgeous hue that’s achieved. 


Beet soup especially is a perfect example of a recipe that can easily go wrong. I’ve approached different variations of this recipe, but it pairs best with coconut milk! It breaks up the earthy flavor of the beets, adds a hint of sweet and even organically creates a wonderful pink hue that will brighten up any dinner table. 







What I love about this recipe is that it involves a handful of affordable and accessible ingredients, is effortless, can be made in bulk, pairs perfectly with toast, has a hint of sweetness with the coconut milk and apples, and will compliment any meal or can even be enjoyed by itself! 




I personally love to incorporate beets (and tomatoes) into my diet. I find that beets make my skin glow and I’ve evolved to even crave the flavor!


If you’re looking for a classic soup that’s guaranteed to become a staple in your home, you have to try my recipe for vegan Beet Soup!



Now, lettuce turnip the beet .. 





Screen Shot 2015-01-28 at 11.29.20 PM


 What’s in a cup of beets?! 





Why the recipe rocks:



Minimal ingredients

Nutrient dense

Great appeal


Non vegan approved 




























Recipe Tutorial 




Serves 1 bowl

Vegan Beet Soup Recipe

45 minPrep Time

20 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


  • 3 beets
  • 2 cloves garlic
  • 1 tbsp ginger
  • 1 apple, peeled, chopped
  • 2 leeks, chopped
  • 2 tbsp. Olive oil
  • 4-5 cups veg broth
  • 2 tbsp thyme
  • 1 can coconut milk
  • Himalayan Sea Salt as desired


  1. In a large pot, heat oil over medium heat. Sauté leeks, 5 minutes. Add garlic and ginger and apples cook, stirring often, 5 minutes. Add peels chopped beets and 4 cups stock to a pot; bring to a boil, then reduce heat and simmer until beets are fork-tender. (45 mins)
  2. Place the mixture into a blender and puree, use additional stock as needed to reach desired consistency. Stir in coconut milk, salt and pepper, add thyme and parsley Garnish with thyme and coconut cream
Cuisine: Lunch/Dinner/Appetizer | Recipe Type: Soup


For more sweetness, you can use coconut oil instead of olive oil to cook the garlic, apples, onions, and ginger

















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