Beet soup recipe

5 from 7 reviews

A delicious, vegan soup that can be ready in under 30 minutes




  1. Heat the oil in a large saucepan (or Thermomix).
  2. Add onions and gently fry for three minutes, until onions turn clear. (Thermomix Varoma, speed 1)
  3. Add beets, celery chunks, ginger, garlic, cumin, coriander, vegetable stock, salt and ground black pepper and bring to a boil.
  4. Reduce heat to simmer at medium high heat.
  5. Cover and cook for 10-15 minutes or until the beets are fork tender.
  6. Remove from heat.
  7. Stir in the coconut milk and lemon or lime juice.
  8. Use a food processor or an immersion blender on high to blend the soup until creamy and smooth.
  9. Season with salt and pepper.
  10. To serve add red beet soup to bowls and garnish with a drizzle of coconut milk each and some parsley.