Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Borscht It's not only delicious, it's also packed with nutrients. A mix of beets, parsnips, ginger, onions, and garlic, this combined version is creamy, flavorful, and rich in flavor. Complete with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds.

This beetroot soup is hearty enough as a main dish or you can serve it alongside my apple kale salad, lentil salad, or pork, cabbage, and arugula salad.

While roasted beets, mixed with hummus, mixed in a smoothie, or chilled over a salad are commonly found, I've decided to change things up a bit. Today I will mix freshly cut (not roasted) beets in a warm silky soup.

Now let me tell you why this soup should be on your fall and winter food list. Perfect for warming up your body on a cold day, it's a brilliant blend of delicious earthy flavors and reaps health benefits that are good for your gut.

Ingredients for beet soup

This soup looks impressive, but it's not difficult at all. It can be whipped with a few simple ingredients and some time on the stove. This is what you will need to do:

  • Beet – Heart healthy and rich in vitamins and nutrients.
  • Parsnip – For a creamy texture with less carbohydrates than potatoes.
  • Ginger – Because who can resist that enthusiasm and spiciness.
  • Garlic and onion – For richness and depth of flavor.
  • Vegetable broth – You can make this soup as thick or thin as you want.
  • Salt and pepper – A little seasoning.

How to make this beet soup recipe

The recipe is easily combined if all its ingredients are peeled, diced and ready to use. Look how I do it in the video below!

Follow us on PINTEREST!

  1. Cooking onion in large skillet over medium-high heat with avocado oil for about 3-4 minutes.
  2. Add garlic, ginger, salt, and pepper. and cook for an additional 1-2 minutes.
  3. Add the chopped beets, parsnips, and vegetable stock. in the pot. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for about 15-20 minutes or until the beets are tender.
  4. Transfer the soup to a high-power blender. (I always recommend my favorite Vitamix) and blend for one minute, until smooth and creamy.
  5. Decorate with coconut cream, parsley and black sesame seeds. To serve!

I know a little concern about beet stains when cutting beets, so be sure to read my additional tips below.

How to remove beet stains

The beet preparation process is notorious for staining things. But with a few tips, you'll see that cooking with fresh beets really isn't that bad. This is what you can do:

If it's stained on your hands (a couple of options):

  • Rub lemon juice between your hands or dip your hands into a bowl of lemon juice.
  • Add baking soda and a little water, then rub your hands together vigorously
  • Cut a raw potato in half, dip it in salt, and rub the flat side against your hands under water.

To avoid stains on your cutting board:

  • Spray a little oil on your cutting board before cutting. This helps prevent beet juice from entering the wood.

If it is stained on your shirt:

  • Mix 2 tablespoons of dishwashing liquid with 2 cups of water. Dip a towel in this mixture and pat dry. Make sure you don't rub it or it will make it worse!

Suggestions for serving beet soup

While this beet soup tastes great on its own, it is also served with a more hearty main course. In addition to the salads I listed at the top of the post, here are some of my favorite main dishes.

If you loved this beet soup recipe …

I have many more delicious soup recipes for you! These are some of my favorites that nourish and hit the spot.

Beetroot soup (soft and velvety)

Preparation time: 10 minutes

Cook time: 30 minutes.

Total time: 40 minutes

Servings: 4 servings

Beetroot soup is a mixture of beets, parsnips, ginger, onion, and garlic. This combined version is creamy, flavorful and rich in flavor. Perfect to serve alone, alongside a hearty salad or main course.

  • 2 tablespoons of 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 beets, if smaller)
  • 1 medium parsnip, peeled and diced (about 1 cup)
  • 4 cups of vegetable stock or more to obtain the desired texture


  • coconut cream or yogurt
  • parsley
  • black sesame seeds
  • ground black pepper
  • Heat the avocado oil in a large saucepan over medium-high heat. Add onion and cook for 3-4 minutes, until softened.

  • Add garlic, ginger, salt, and pepper and cook for an additional 1-2 minutes, until fragrant.

  • Add 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 tender.

  • Use a ladle to transfer the soup to a high-power blender. Blend for a minute or until creamy.

  • To serve, pour the soup into a bowl and garnish with coconut or yogurt cream, parsley, black sesame seeds, and ground black pepper.

Calories: 145kcal, Carbs: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 994mg, Potassium: 394mg, Fiber: 4g, Sugar: 9g, Vitamin A: 521IU, Vitamin C: 12mg, Calcium: 34mg Iron: 1mg


0 Compartir