This cozy, protein‑boosted beet soup recipe delivers a creamy, nourishing experience thanks to simple, everyday ingredients and a hint of ginger for a bright twist , perfectly suited for home cooks seeking a healthy and satisfying meal. I’ve been making this vibrant beet soup ever since my kids discovered they actually loved its rosy color , and now it’s a weeknight favorite around here, always ready with a dollop of creamy yogurt and cheerful parsley on top.
Prep Time: 10 min · Cook Time: 35 min · Total Time: 45 min
Gather Your Ingredients (Beet Soup Building Blocks)
2 tablespoons avocado oil (or olive oil)
1 yellow onion, diced
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 smaller ones)
1 medium parsnip, peeled and diced (approx 1 cup)
4 cups vegetable broth (more if you prefer a thinner texture)
Garnish:
Coconut cream or yogurt
Parsley
Black sesame seeds
Cracked black pepper
Step‑by‑Step Instructions (Cozy & Confident in Every Stir)
Heat the avocado oil in a large pot over medium‑high heat. Add the onion and cook for about 3–4 minutes, until it’s softened and golden.
Stir in garlic, ginger, salt and pepper , sauté another minute or two until you can smell that lovely aromatics blend.
Add the diced beets, parsnip, and vegetable broth. Crank the heat to high and bring to a boil. Then turn it down to low, cover, and let it simmer for 25–30 minutes , until the beets are fork‑tender.
Carefully ladle the soup into a high‑powered blender and blend until silky smooth (about 60 seconds) , watch that rosy swirl!
Pour into bowls, then garnish with a swirl of coconut cream or yogurt, a sprinkle of parsley, black sesame seeds, and a crack of fresh black pepper. Serve warm and enjoy the glow.
Family‑Tested Tips for the Best Beet Soup
Tip 1: If your soup seems too thick, add warm vegetable broth, a little at a time, until it’s your perfect cozy consistency.
Tip 2: For an extra protein hit, stir in a spoonful of Greek yogurt or cottage cheese just before serving , it keeps it creamy and gives a lovely tang.
Tip 3: Love bold ginger flavor? Gently sauté an extra teaspoon of ginger with the onion for a brighter zing.
Nutrition Highlights (Per Serving)
Calories: ~145 kcal
Carbohydrates: 19 g
Protein: 2 g (plus more if you add yogurt)
Fat: 7 g (Saturated fat: 1 g)
Fiber: 4 g
Sugar: 9 g
Sodium: 994 mg
Potassium: 394 mg
Vitamin A: 521 IU
Vitamin C: 12 mg
Calcium: 34 mg
Iron: 1 mg
Flavor Twists You’ll Love
Bright & Creamy: Stir in a dollop of Greek yogurt or crème fraîche right before serving.
Earthy & Hearty: Add a handful of cooked lentils or white beans for extra protein and fiber.
Spicy Kick: Top with a swirl of chili‑infused oil or a sprinkle of crushed red pepper for a fiery finish.
Storage & Batch‑Prep Joy
Soup keeps beautifully in the fridge for up to 4 days in an airtight container.
Freezing? Let it cool completely, then freeze in freezer‑safe jars or bags for up to 3 months. Thaw overnight in the fridge and reheat gently—add broth as needed to refresh the texture.
Learn From Betty’s Blunders
One time, in my hurry, I tossed everything in and blended the soup while it was still boiling , that smoky beet steam fogged up the blender lid and I nearly lost my eyebrows! Lesson learned: let it cool for a few minutes and vent carefully before blending.
Betty’s parting encouragement: You’re going to love how gorgeous and hearty this beet soup is , nutritious enough to feel good about, cozy enough to brighten any evening. Give it a go, share your glowing bowl, and tag me , I can’t wait to hear how your kitchen filled with that rosy warmth!