Full disclosure: we did not expect much from this one. We had a huge pile of beets sitting in the fridge that needed to be used up, zero plan for what to do with them, and the general vibe of “well, let’s just throw some things in a pot and see what happens.” Beet soup was not something either of us had ever thought about making on purpose.
It was so good. Like, sooo good for something we made with zero intention. Deep, earthy, slightly sweet from the carrots and sweet potato, with this beautiful deep red color that looks absolutely stunning in the bowl. We were both genuinely surprised, which doesn’t happen that often when you cook as much as we do.
But here’s the part that really got us: we had leftovers, ate them cold straight from the fridge the next day, and it was somehow even better that way. Cold beet soup. Like a gazpacho type of thing but with beets. We don’t fully understand why this works but it absolutely does, and now we kind of recommend making this a day ahead just so you can have the cold version. Strange but true.
The garnish matters here too. A swirl of vegan yogurt, some toasted pumpkin seeds for crunch, and fresh mint on top. The mint especially is a great pairing with beet, bright and fresh against all that earthiness. Don’t skip it if you can help it.
Make this. Even if you’re skeptical. Especially if you’re skeptical.
Ingredients
Instructions
- Sauté the Aromatic Base: Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for a few minutes until soft. Add the sliced leek and cook for another 2–3 minutes. Stir in the minced garlic and sauté until fragrant, about 1 minute.
- Add the Root Vegetables: Add the chopped carrots to the pot. Next, stir in the chopped beets and sweet potato.
- Simmer: Add the vegan vegetable broth powder and pour in enough water to just cover the vegetables. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until all the vegetables are fork-tender.
- Blend: Pour in the oat or soy cream. Use an immersion blender to puree the soup directly in the pot until completely smooth.
- Season & Serve: Season with salt to taste. Ladle into bowls and top with a swirl of vegan yogurt, a sprinkle of toasted seeds, and fresh mint leaves.
