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    Home » Recipes » Soup

    Beetroot Soup

    Published: Jun 22, 2020 · Modified: Mar 10, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Bowl of soup with text that reads Beetroot and Dill Soup
    This beetroot soup is full of flavour! You only need 6 ingredients for this tasty vegan or vegetarian recipe. It is hearty, filling and an easy borscht. #beetsoup #beetrootsoup #vegansoup #beetrootsouphealthy #beetrootsoupvegan #beetrootsouprecipe

    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!

    A bowl of creamy beetroot soup on a wooden table with sprigs of fresh dill.

    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.

    Bowl of beetroot soup with cream and dill sprigs.

    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. 

    Close up bowl of beet soup with dill sprigs.

    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.

    Beets roasted in a tray

    Trim the beets, then roast in a tray for 30 mins or until cooked through.

    Pan with onion and celery cooking

    Heat the oil in a large pan, add the onion and celery and cook until softened - about 5 mins.

    Pan with onion, celery, beets and vegetable broth.

    Add the beets and veg stock/broth. Bring to the boil, then reduce the heat and simmer for 5 minutes.

    Pureed beet soup in blender.

    Add the chopped dill and puree the soup with an immersion (stick) blender or regular blender.

    BEETROOT SOUP STORY

    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

    Dill:
    Pea Salad
    Broccoli Salad

    Yogurt (vegan or dairy):
    Frozen Yogurt Bark
    Fruit Tacos with Maple Yogurt Drizzle
    Easy Naan Bread

    A bowl of smooth beet soup topped with yogurt (or vegan yogurt) and fresh dill.

    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

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my recipe! I love hearing from my readers.

    A bowl of creamy beetroot soup on a wooden table with sprigs of fresh dill.

    Beetroot Soup

    Kate Hackworthy | Veggie Desserts
    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.
    4.64 from 41 votes
    Print Recipe Pin Recipe
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine American, Vegan, Vegetarian, Western
    Servings 4
    Calories 139 kcal

    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

    Calories: 139kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 819mgPotassium: 432mgFiber: 4gSugar: 10gVitamin A: 55IUVitamin C: 7.9mgCalcium: 26mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Soup Recipes

    • Carrot Ginger Soup
    • 30 Delicious Vegan Soup Recipes
    • Lettuce Soup
    • Cannellini Bean Soup
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    Reader Interactions

    Comments

    1. vesna

      October 16, 2021 at 7:38 pm

      5 stars
      this was delicious! i didn't have dill handy but i chopped the beet greens up and added them after pureeing. i even used the beet green stems and fried them up with the celery and onion. easy, delicious and healthy!

      Reply
    2. Jen

      September 10, 2021 at 12:26 pm

      5 stars
      I’ve just made this today and it looks amazing and tastes great. I added some chili to counter the sweetness of the beets.

      Reply
    3. Gill

      December 19, 2020 at 4:31 pm

      5 stars
      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

      Reply
    4. Rebecca S

      September 02, 2020 at 10:04 pm

      5 stars
      I'm a big fan of beetroot soup. Its so delicious and healthy and the colour is beautiful!

      Reply
    5. Louise

      January 13, 2020 at 10:54 am

      5 stars
      Hmmmmm. Thank you!

      Reply
      • Rebekah

        August 15, 2022 at 6:57 am

        5 stars
        So easy to make and tasted delicious

        Reply
    6. Granny R

      September 01, 2019 at 2:15 pm

      5 stars
      Just made the above recipe - easy and delicious x

      Reply
    7. Danni

      June 01, 2019 at 5:55 pm

      5 stars
      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

      Reply
      • Kate Hackworthy

        June 03, 2019 at 10:18 am

        Hi, it's just for garnish! I'm glad you like the soup and I love your additions.

        Reply
    8. Demi

      May 03, 2019 at 10:55 pm

      5 stars
      I made this at the weekend. So easy and tasty. We had it as a starter for a family meal.

      Reply
    9. Helen Clarke

      April 15, 2019 at 9:13 pm

      5 stars
      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!!

      Reply
      • Frances Field

        June 27, 2021 at 4:53 pm

        Are the beetroots peeled before being roasted?

        Reply
        • Kate Hackworthy

          June 28, 2021 at 9:05 am

          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!).

          Reply
    10. Aria

      April 13, 2019 at 6:16 pm

      5 stars
      Such a fantastic colour, I love beetroot and the dill adds a great flavour.

      Reply
    11. Micaela Levachyov

      April 10, 2019 at 7:58 pm

      5 stars
      I have never tried Borscht but I LOVE beetroot, the fact that this recipe can be made vegan is a huge plus.

      Reply
    12. Laura Dove

      April 05, 2019 at 4:27 pm

      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!

      Reply
    13. Rachel

      April 02, 2019 at 5:05 pm

      5 stars
      I absolutely love this beet soup x

      Reply
    14. Sarah Bailey

      April 02, 2019 at 4:54 pm

      OK I would never have thought of using beetroot for a soup - what an interesting idea. I love the colour of it as well.

      Reply
    15. Liz

      April 02, 2019 at 3:40 pm

      5 stars
      Omg YUM! The only thing better than the flavors in this beet soup was the color! It's so gorgeous!

      Reply
    16. Courtney

      April 02, 2019 at 2:58 pm

      5 stars
      The colour of this soup was gorgeous! My husband loves this beet soup, and I love how easy this recipe is to prepare.

      Reply
    17. Veena Azmanov

      April 02, 2019 at 2:33 pm

      5 stars
      This is so colorful and healthy. Love the flavors used to it. Beetroot soup sounds really interesting.

      Reply
    18. Dannii

      April 02, 2019 at 1:20 pm

      5 stars
      What a beautiful colour soup! I love beetroot, and always looking for new ways to enjoy it.

      Reply
      • Jenn

        January 07, 2022 at 5:50 am

        5 stars
        Easy to prepare and delicious!
        Thanks!

        Reply
    19. Tressa

      April 02, 2019 at 12:03 pm

      5 stars
      Oo I love this beetroot soup! The vibrant colour of this soup is very impressive 🙂

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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