Savory Beet Soup Recipe

savory beet soup recipe
Why not celebrate National Heart Health Month all throughout the year by making this heart-healthy, bright red beet soup, which contains 1½ servings of vegetables per cup.


Total time:  02 M 

Servings:  4

Calories:  73


  • 1 tsp. coconut oil
  • 1 clove garlic quartered
  • 1/4 tsp. ground black pepper
  • 1 cup lite coconut milk
  • 1/4 onion roughly chopped
  • 3/4 tsp. salt
  • 1 cup vegetable broth or chicken broth
  • 2 cups steamed beets

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 741mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugar: 9g
  • Protein: 2g


  1. Heat oil in pan.
  2. Add onion and garlic, and sauté until onion is tender.
  3. Add all ingredients to WildSide+ or FourSide jar. Secure lid and select “Soup.”


Add 1 teaspoon basil prior to blending.


  • Helene

    Can I do it with raw beets? Will it blend?

  • Larkin Stentz

    Made it wiyh rice milk as that is all I had. Have a burning sensation at the back of my throat? How long and why steam beets? Thanks

  • bosm

    A nice soup. I didn’t have quite enough beets so I added 1 medium carrot to thicken it up a bit. If you like cumin, try adding about 1/2 tsp.

  • KarenL

    Larkin, I don’t Know Why The steemed beets, But I Prefer Mine Roasted. Scrub, Keep Intact With A Little Stem Still Attached. Wrap Each Beet Tightly In tin Foil. roast At 350-400 F For 2 hours or More Till Tender. You Can Keep them In The Frig Until Needed.

  • Jerry

    Used whole milk instead of coconut milk. This was delicious! Roasted my beets last night, peeled this afternoon, and had a quick soup ready to go for dinner. Added some fresh dill for some more delicious flavour. Surprisingly satisfying, too.

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