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! Although my affinity for beets wasn’t inherent, as the juice tastes like liquid dirt and if beets are not paired with the right ingredients that compliment their flavor profile, it can be a total miss. 


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 parmesan 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 into my weekly intake. 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 .. 





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 What’s in a cup of beets?! 







Why the recipe rocks:



Minimal ingredients

Nutrient dense

Great appeal


Non vegan approved 




























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
  • - 1/2 apple
  • - 1 sweet onion
  • 2 tbsp. Olive oil
  • 4-5 cups veg broth
  • 2 tbsp parsley
  • 2 tbsp thyme
  • 1 can coconut milk
  • 1 tbsp ginger
  • Himalayan Sea Salt as desired


  1. Wash, peel, & roast beets coated in olive oil in the oven on 375 for 20 minutes. In a large pan, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger and apples cook, stirring often, 5 minutes. Add softened beets and 4 cups stock to a pot; bring to a boil, then reduce heat and simmer until beets are fork-tender.
  2. Add the garlic, onion, apple and ginger to the pot. 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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