Beet soup isn’t just delicious, it’s also jam packed with nutrients. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor. Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds.
This beet soup is hearty enough as a main course or you can serve it alongside my apple kale salad, lentil salad or pulled pork, cabbage and arugula salad.
While you commonly find beets roasted, blended into hummus, blended into a smoothie or chilled on top of a salad, I’ve decided to switch things up a bit. Today I’ll be blending fresh cut beets (not roasted) into a silky, warm soup.
Now, let me tell you why this soup should be on your list of fall and winter meals. It’s perfect for warming up your body on a cold day, is a bright mixture of delicious earthy flavors, and reaps of health benefits that are good for your gut.
Ingredients for Beet Soup
This soup looks impressive, but it’s not at all difficult. It can be whipped up with a few simple ingredients and some time on the stove. Here’s what you’ll need to make it:
- Beets – Heart-healthy and rich in vitamins and nutrients.
- Parsnip – For a creamy texture with less carbs than potatoes.
- Ginger – Because who can resist that zest and spiciness.
- Garlic & Onions – For richness and depth of flavor.
- Vegetable Broth – You can make this soup as thick or thin as you’d like.
- Salt and Pepper – a little sprinkle of seasoning.
How To Make This Beet Soup Recipe
The recipe comes together easily if all your ingredients are peeled, diced and ready to go. Watch how I make it on the video below!
- Cook the onion in a large stock pan over medium high heat with avocado oil for about 3-4 minutes.
- Add the garlic, ginger, salt, and pepper and cook for 1-2 additional minutes.
- Add the diced beets, parsnips, and vegetable broth into the pot. Turn the heat to high and bring it to a boil. Then, reduce the heat to low, cover the pot and let it simmer for about 15-20 minutes or until the beet is fork tender.
- Transfer the soup into a high powered blender (I always recommend my favorite Vitamix) and blend for one minute, until it’s smooth and creamy.
- Garnish with coconut cream, parsley, and black sesame seeds. Serve!
I know some worry about beet stains when cutting beets, so make sure to read my extra tips below.
How To Remove Beet Stains
The process of preparing beets are notorious for staining things. But with a few tips you’ll see it’s really not that bad to cook with fresh beets. Here’s what you can do:
If stained on your hands (a couple of options):
- Rub lemon juice in between your hands or dip your hands in a bowl of lemon juice
- Add baking soda and a little bit of water, then rub your hands vigorously
- Cut a raw potato in half, dip it in salt, and scrub the flat side against your hands under water
To prevent stains on your cutting board:
- Spray a little oil on your cutting board before cutting. This helps prevent the beet juice from soaking into the wood.
If stained on your shirt:
- Mix 2 tablespoons of dishwashing liquid with 2 cups of water. Dip a towel in this mixture and blot the stain. Make sure to not rub it or it will make it worse!
Beet Soup Serving Suggestions
While this beet soup tastes great on it’s own, it’s also great served with a heartier main course. In addition to the salads that I listed at the top of the post, here are some of my favorite main courses.
- Crispy Baked Chicken Thighs
- Roasted Balsamic Chicken with Brussel Sprouts
- Orange Glazed Salmon
- Cabernet-Braised Short Ribs
If You Loved This Beet Soup Recipe…
I’ve got heaps more delicious soup recipes for you! These are some of my favorites which nourish and hit the spot.
- Roasted Butternut Squash Soup
- Carrot Ginger Soup
- Cream of Celery Soup (that’s dairy-free!)
- Lentil Soup
- Cabbage Soup
- Potato Leek Soup
Beet Soup (Smooth and Velvety)
- 2 tablespoons 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 (approx 1 cup)
- 4 cups vegetable broth, or more for desired texture
- coconut cream or yogurt
- black sesame seeds
- cracked black pepper
- Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
- Add the 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 fork tender.
- Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
- To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.
This is delicious! I never made beet soup before, but this is a keeper. Thank you.
Glad your first try at a beet soup was a success Sally :)
I wasn’t sure if I would like this as I normally only like beets when they’re roasted, but it turned out amazing! One question, though. How much is a serving? 1 cup? Thanks!
Just finished a bowl. So delicious one of our favorites. Love to freeze. We love it with a grilled cheese. YUMMY!
We loved this soup – so tasty, healthy, and attractive!
Great soup, but after it cooled and sat on kitchen stove in the course of a dinner, a white substance appeared on the sides of the pan above the red beet soup. I think it might have something to do with the parsnip. Any thoughts?
I’m not sure! Could potentially be the parsnips.
HELLO I’M JUICING BEETS CAN I USE THE PULP FOR A BEET SOUP?
It should be okay to add into the blender!
So smooth and perfect for fall! Thank you for this wonderful recipe!! I plan to make again and again!
Excellent! I’ve made this recipe numerous times and is always very well received. I wasn’t able to get parsnips and substituted with turnip and it was excellent as well.
Glad you loved this beet soup Tracy!
Love this recipe! Easy to follow and make.
Made it for Valentines Day as daughter and I are vegan. The men in my family swear they hate beets so I made broccoli cheese soup for them. As I was passing soup the guys were eyeballing the appealing color and savoring the aroma. They commented on how good it looked – a lot better than their broccoli cheese soup! My younger son said, “I changed my mind. I want some of that beet soup!” He was singing the praises of that soup. I made it again 10 days later and this time hubby tried it. He said it was “tolerable.” That’s a compliment coming from him as he is not a fan of beets. (Hahaha!) My daughter and I loved it! The parsmips really add to the soup!
I make this soup regularly. I am wondering if you can substitute golden beets for the red beets?
Yes, you can use golden beets if you’d like!
Great tasting recipe and easy! I had to substitute potato (purple potato!) for the parsnip, but otherwise followed the recipe. Topped with a bit of sour cream. NOW, I’m going back for seconds!
Could canned beets be substituted here? Looking to save some time and clean up.
You can if you’d like. But, you won’t get that delicious roasted flavor from fresh beets.
Absolutely delicious and so easy!! I had some friends who said they didn’t like beets try the soup without telling them what it was and they really loved it!! I think I’ll try using the organic golden beets next time! The fresh ginger makes this so amazing!
Glad your friends who don’t like beets ended up enjoying this one :)
We love, love, love this soup. Have made it with red beets but also with golden beets, so beautiful and delicious. This year I’m making it (right now) with organic beets that are notoriously small. Could you estimate the weight of three large beets?
I would say 3 large beets can be around 12oz or so.
Outstanding flavour! A new recipe to add to my soups, both for family and entertaining .
Glad you loved this beet soup leva!
This was a simple recipe that I didn’t expect to love. But dang it was sooo good!! I think the ginger is what makes the recipe.
So glad you loved this one Aisha!
How long is this soup good for in the fridge?
This will last for up to 4-5 days in the fridge :)
This looks so good! Do you think I could add chickpeas or another bean to bump up the protein factor?
Absolutley! You can treat this as a blank canvas to add in a few other ingredients.
Made it for Super Bowl. Even my carnivore husband loved it. Huge hit! Going to make a double batch later this week.
Wonderful! Glad he enjoyed this one :)
Can you swap parsnip for potato?
Hi Holly- Yes, that’s fine!
Could I used roasted beets to make this soup? Or is there a reason you choose to not use them? We love the flavor of roasted veggies and I’m always looking for ways to use up extra veggies that I roasted. I make huge batches of roasted veggies every week. I’ve found that we eat more veggies if they are already cooked and ready to go. Thanks!
Yes! You can use roasted beets if you’d like :)
My new go-to! The garden has had so many beets and parsnips this year and I have been looking for more ways to enjoy them. This recipe is perfect – easy to prepare, filled with great nutrients to keep us healthy (especially now in fall/winter), and it was fine to freeze. Thank you for another great recipe!
I added a dash of Trader Joe’s umami seasoning with the garlic and ginger, used an immersion blender, and also topped with walnuts and homemade kale chips. Delicious!
Wonderful! I’m so happy you loved the recipe. It’s a great way to freeze an abundance of beets for sure. And love the addition of the umami seasoning – yum!
Beet soup, just delicious. Vibrant color, i will certainly be doing it again soon. I also shared some with my mom…eaiting to heat her comments.
Thank you I’m eating healthier .
I’m glad you loved the recipe, Manon!
I loved this soup! I am sharing it with everyone. Since being diagnosed with cancer and going through hard surgeries i have to find ways to get my vegetables in. I will eat this one often. It is flavorful and beautiful.
I love beets but now need them cooked well to eat them. I salted at the end to make sure I didn’t over do it. Keep up the good work. I will be doing some other recipes as well!
Hi Lisa, I have some CSA ingredients I’m trying to use up – how do you think this recipe would turn out with golden beets and with rutabaga subbed for the parsnip/potato? Thanks!
Hi Sarah – I think that would be great! A lovely variation. :)
I just want to say that I tried to make this soup today and I really enjoyed the process. Beet is not my favorite but I know is healthy and I am starting my journey into eating healthier. So thank you, I been lucky to have your videos to guide me through each recipe. Most of your recipes are easy and tasty. Thank you for sharing your knowledge.
Hi Diana – I’m so happy to hear that I can inspire you to venture into a healthy lifestyle. My goal is to make it an easy process, using clean and simple ingredients that turn into extremely delicious recipes! Even though you don’t like beats, I’m glad you tried something new and ended up enjoying this soup :)
Delicious flavor with a beautiful magenta color!
Hi Thais – Glad you loved this soup! Can’t wait for you to try my other soup recipes as well :)
Just made this easy and wonderful beet soup! The color is just amazing! I kept bringing it to my wife to show her… Then we ate it and loved it. All the elements came together with the parsnips and ginger adding wonderful nuance.
My question: In the video, your vegetable broth looks wonderful, rich and creamy. Is it homemade or store-bought?
If homemade, please include your recipe. if store-bought, what kind?
Thanks very much, Lisa
Hi Kenny – I am so happy to hear you and your wife loved the beet soup! It really is a delicious blend of rich fall ingredients :) As for the vegetable broth, it is store bought. But I will have to add onto my list to make a homemade vegetable broth!