This beetroot soup is vibrant, smooth and full of flavour. You only need 6 ingredients for this smooth, creamy and tasty vegan or vegetarian beet soup. It is similar to borscht soup and it's hearty and filling and each bowl only has 139 calories!
Beetroot Soup
This smooth and velvety beetroot soup is absolutely delicious. It's really easy to make and you only need 6 ingredients.
I love the vibrant colour that the soup takes on and it's wonderfully contrasted both in colour and flavour by the fresh sprigs of dill garnish.
Time saving tip: I roasted beets for this recipe, but if you're short on time, feel free to substitute canned or vacuum packed beets (not in vinegar).
This soup is warming, rich, earthy and full of goodness.
Originally published April 2019. Updated and republished June 2020 with revised text, step by step images and recipe video.
Why this is the BEST beet soup
This is a quick and easy blender soup.
Beetroots are a great source of folic acid, fibre, manganese and potassium.
I serve this beetroot soup hot, but you could also serve it cold.
It's super simple to make.
It has a wonderful earthy/sweet flavor that makes the most of beets.
Reader Testimonials
Here. area few FIVE STAR reviews of this beet soup recipe from my lovely readers!
"We loved this soup, it was super easy and very tasty especially comforting on a cold winter’s day." - Gill
"I made this at the weekend. So easy and tasty. We had it as a starter for a family meal." - Demi
"This is such a great soup! I love beetroot but usually, just use it for salads. Delicious and super easy!! - Helen
Storage and Freezing
Storing: Once cooled, this soup can be stored in an airtight container in the fridge for up to 5 days.
Freezing: Freeze the completely cooled soup in a freezer-safe airtight container or ziploc bag for up to 3 months. Thaw in fridge overnight before reheating.
Special Diets
To Make it Gluten-Free: This recipe contains ingredients that are naturally gluten free but make sure you check your labels on your seasonings and spices.
To Make It Vegan: This beet soup is vegan, but be sure to check the labels and don't swirl in any yogurt or cream unless it's vegan.
Borscht Soup
Traditional Borscht is a sweet/sour beet soup that's popular in loads of countries such as Ukraine, Russia, Poland, Lithuania and Belarus.
There are many country variations and regional variations within them, so it's not the sort of recipe that you can pin down to specific ingredients.
It can be served hot or cold, with or without meat and with various vegetables. Here's a traditional Ukrainian Borscht.
My version is a vegetarian / vegan beetroot soup that's made with roasted beets in the blender and flavoured with a little fresh dill.
It's easy, quick and delicious.
How to make beet soup
This is a super quick and easy soup to make! Just follow these step by step photo instructions for perfect results. Then scroll down to the recipe card for the full ingredients list and method.
Trim the beets, then roast in a tray for 30 mins or until cooked through.
Heat the oil in a large pan, add the onion and celery and cook until softened - about 5 mins.
Add the beets and veg stock/broth. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the chopped dill and puree the soup with an immersion (stick) blender or regular blender.
Use up any leftover ingredients
Here are some recipe ideas to help reduce food waste and save money by using up any extra ingredients you have left over from making this recipe.
Beetroot:
Beetroot Salad
Beet Chocolate Cake
Beet hummus
Yogurt (vegan or dairy):
Frozen Yogurt Bark
Fruit Tacos with Maple Yogurt Drizzle
Easy Naan Bread
More soup recipes
I hope that you'll love this beet soup recipe just as much as we do! Be sure to try these other great soup recipes too.
Kale soup
Tomato Soup
Jerusalem Artichoke Soup
Easy Lentil Soup
4 ingredient Pea Soup
If you're looking for more vegan soup recipes, be sure to check out my list of 25+ Vegan Soup Recipes!
Get the Recipe
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Thanks for checking out my recipe! I love hearing from my readers.
Beetroot Soup
Ingredients
- 17 oz (500g) raw beets (approx 4 beetroots)
- 2 tablespoon oil divided
- 1 red onion chopped
- 1 stick of celery chopped
- 4 ¼ cups (750ml) vegetable stock/broth (low sodium is best)
- 2 tablespoon dill chopped
- Salt and pepper
To garnish
- Sprigs of dill
- Yogurt or dairy free yogurt
Instructions
- Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
- Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.
- Serve in bowls with a drizzle of yogurt and sprinkling of dill.
Video
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Gill
Loved this soup super easy and very tasty especially comforting on a cold winter’s day.
Great for a starter not too heavy might even serve on Christmas Day.
I’m veggie so it’s such a great easy go to soup I used fresh beets but I’m sure it’s delicious with cooked ones too.
Yummy
Rebecca S
I'm a big fan of beetroot soup. Its so delicious and healthy and the colour is beautiful!
Louise
Hmmmmm. Thank you!
Granny R
Just made the above recipe - easy and delicious x
Danni
I added some chilli and turmeric... you mention yoghurt twice... is it only as a garnish or are you supposed to stir in the 2tbs
Kate Hackworthy
Hi, it's just for garnish! I'm glad you like the soup and I love your additions.
Demi
I made this at the weekend. So easy and tasty. We had it as a starter for a family meal.
Helen Clarke
This is such a great soup! I love beetroot but usually just use it for salads. I had some precooked ones in my fridge so tried it with those. Delicious and super easy!!
Frances Field
Are the beetroots peeled before being roasted?
Kate Hackworthy
Hi Frances, there's no need to peel them, just give them a really good scrub. Sometimes, if they're non-organic or have lots of dirt, then I peel them (in a bowl of water so my hands don't get stained!).
Aria
Such a fantastic colour, I love beetroot and the dill adds a great flavour.
Micaela Levachyov
I have never tried Borscht but I LOVE beetroot, the fact that this recipe can be made vegan is a huge plus.
Laura Dove
Wow look at the colour of that! it sounds like it is just bursting with goodness! I am going to try and make our own!
Rachel
I absolutely love this beet soup x
Sarah Bailey
OK I would never have thought of using beetroot for a soup - what an interesting idea. I love the colour of it as well.
Liz
Omg YUM! The only thing better than the flavors in this beet soup was the color! It's so gorgeous!
Courtney
The colour of this soup was gorgeous! My husband loves this beet soup, and I love how easy this recipe is to prepare.
Veena Azmanov
This is so colorful and healthy. Love the flavors used to it. Beetroot soup sounds really interesting.
Dannii
What a beautiful colour soup! I love beetroot, and always looking for new ways to enjoy it.
Tressa
Oo I love this beetroot soup! The vibrant colour of this soup is very impressive 🙂