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Vegan Beet Soup Recipe

  • Author: Eat Drink Shrink
  • Total Time: 1 hour 5 minutes
  • Yield: 5 bowls


  • 3 beets
  • 2 cloves garlic
  • 1 tbsp ginger
  • 1 apple, peeled, chopped
  • 1 large leek, chopped
  • 2 tbsp. Olive oil
  • 45 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.
  2. Sauté leeks, 5 minutes. (mostly white, a lil green)
  3. Add garlic, ginger and apples cook, stirring often for 5 minutes.
  4. Add peeled chopped beets and 4 cups stock to the same pot; bring to a boil, then reduce heat and simmer until beets are fork-tender. (45 mins)
  5. Place the mixture into a blender and puree, use additional stock as needed to reach desired consistency.
  6. Stir in coconut milk, salt/ pepper, 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

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Cuisine: Lunch/Dinner/Appetizer


  • Serving Size: 1 bowl
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