Go Back
+ servings
Vibrantly coloured vegan beet soup, garnished with fresh sprouts.

Creamy Vegan Beet Soup

With a blend of healing spices, no added sugars and whole-food ingredients, this is a nutritious and creamy twist on classic beetroot soup!
Print Pin
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins


  • Blender


  • 2 large Beets (chopped)
  • I Medium Onion (chopped)
  • 1 medium Garlic Clove (minced)
  • 1-inch Hunk Ginger (peeled and chopped)
  • 3 cups Dairy-Free Milk (I like using Tigernut)
  • 5 cups Vegetable Broth
  • ½ tsp Turmeric Powder
  • ¾ tsp Ground Coriander
  • ½ tsp Cardamom
  • ½ tsp Dried Dill
  • ½ tsp Nutmeg
  • ¼ cup Hemp Hearts
  • 1 tbsp Freshly Squeezed Lemon Juice
  • 1 tbsp Avocado / Olive Oil
  • 1 tsp Himalayan / Sea Salt


  • Heat the oil in a large saucepan.
  • Add the onion and garlic cook for until they become fragrant, stirring occassionly. Then, add in the beets and ginger and cook for a few more minutes, stirring often.
  • Pour in the vegetable broth, cover and increase the heat to bring to a boil.
  • Once boiling, reduce the heat to medium-low. Stir in the turmeric, coriander, cardamom, nutmeg and dill. Cover again and let simmer for about 10 - 15 minutes, or until the beets are tender enough to poke through with a fork.
  • Once the beets are tender, remove from the heat to cool for a few minutes before transfering to the blender.
  • Once the soup is cool enough to handle. Pour into the blender along with the hemp hearts, lemon juice and salt. To reheat the soup, heat over medium-low, stirring consistently.Serve and enjoy!
  • To reheat the soup, heat over medium-low, stirring consistently.
  • Serve warm and enjoy!


This soup is delish on it's own or garnished with cashew cream or yogurt, sprouts and toasted pepitas (pumpkin seeds).


Serving: 1cup | Calories: 132kcal | Carbohydrates: 13g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 976mg | Potassium: 362mg | Fiber: 3g | Sugar: 8g | Vitamin A: 719IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 2mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!