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 




Yields 5 bowls

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


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
















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