Vibrant beetroot soup

I adore beetroot - whether roasted in a curry, blended into a dip or served in a salad, it’s definitely one of my favourite seasonal vegetables.

It’s lucky that I enjoy it so much as it often appears in my weekly vegetable bag.

I’ve been enjoying making this beetroot soup with my organic beetroot lately. It has the most beautiful colour and a deep satisfying flavour.

Also known as borscht

Beetroot soup is often known as borscht.

Borscht is a soup made from beetroot that comes from Russia, Ukraine and other countries in eastern Europe. Borscht is actually the Russian and Ukrainian name for it - in other countries it’s known by different names. In Poland for example it's called barszcz.

There are many different varieties. It can be made with vegetable stock or meat stock and some recipes include potatoes or other vegetables too, while others are very simple.

Some traditional recipes are made with a soured, slightly fermented beetroot juice. Other recipes use sour cream instead.

Whatever you call it, my beetroot soup, or borscht, is suitable for vegans.

Healthy

This is a healthy vegan borscht recipe. There are just 140 calories and 4 grams of fat per serving.

To make it even healthier you may want to consider using a low-salt vegetable stock or leaving out the vegan cream.

Storage

If you’re making your soup ahead of time allow it to cool completely then transfer to an airtight container. Store in the fridge for 3-5 days.

When ready to serve reheat until piping hot.

Freezer friendly

Yes. Allow your soup to cool down and then transfer to a freezer-proof container or bag. Label and date and store in the freezer for up to three months.

Once you’re ready to eat your soup defrost overnight in the fridge then reheat until piping hot.

Serving suggestions

I like to serve my beetroot soup with freshly chopped dill, vegan cream (I like oat cream) and some crusty bread.

Rye bread is particularly good.

Ingredients

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

You’ll need the following ingredients to make this beetroot soup:

• 1 tablespoon olive oil
• 1 onion
• 2 celery sticks
• 3 cloves garlic
• 6 medium beetroot (around 800g unpeeled weight)
• 2 medium potatoes, chopped (350g weight)
• 1 litre vegetable stock 
• Fresh dill
• Vegan cream 
• Salt and pepper 

If you would like to use pre-cooked beetroot add it in after the potato is cooked.

Equipment

To make this soup recipe you’ll need:

• sharp knife
• chopping board*
• peeler*
• large saucepan with a lid*
• blender* or handheld stick blender*

Special diets

This soup is suitable for vegans. However, it's always best to check the ingredients on your vegetable stock and dairy free cream to be sure. Milk powder and other non-vegan ingredients can pop up in unexpected places.

It’s gluten free as well - but do check your vegetable stock as some brands contain gluten. Oat cream isn't suitable for many people following a gluten free diet so you may wish to use an alternative.

More beetroot recipes you might like

• Sweet potato beetroot curry
• Beetroot burger
• Chocolate beetroot brownies
• Roasted beetroot hummus
• Beetroot doughnuts

NB: some of these recipes appear on my other website, Sneaky Veg. Please take a look if kid-friendly fruit and veg recipes are of interest to you.

How to cook beetroot soup

If you have made this recipe and loved it please consider leaving a comment and rating below.

Please do not reproduce this recipe without permission.

Beetroot soup

This beetroot soup has a stunning colour and a deep, satisfying flavour. Inspired by borscht, this version is suitable for vegans.

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Prep Time 15 mins

Cook Time 45 mins

Course Soup

Cuisine International

Servings 6 people

Calories 140 kcal

Equipment

• Chopping board
• Knife
• Peeler
• Large saucepan with a lid
• Blender or hand held stick blender

Ingredients

 

MetricUS customary

 

1x2x3x

• 1 tablespoon olive oil
• 1 onion chopped
• 2 celery sticks chopped
• 3 cloves garlic crushed
• 6 medium beetroot chopped into small dice (800g unpeeled weight)
• 2 medium potatoes chopped (350g weight)
• 1 litre vegetable stock

To serve

• handful fresh dill chopped
• 6 tablespoons oat cream or other vegan cream
• Salt and pepper to taste

Instructions

 

• Heat a tablespoon of olive oil.
• Add the onion and celery and stir until coated in the oil.
• Cover with a lid and reduce the heat to low. Sweat for 15-20 minutes, stirring occasionally, until soft.
• Add three cloves crushed garlic, stir and cook for a few minutes.
• Add the chopped beetroot and potato, stir well, then pour over the litre of vegetable stock. Season with salt and pepper.
• Bring to the boil.
• Reduce the heat and simmer and cook until the beetroot are soft.
• Allow to cool then transfer to a blender. Blend until smooth.
• Return to the pan and reheat. Add extra water or vegetable stock if you prefer a thinner soup. Taste and season with salt and pepper.

To serve

• Drizzle over a tablespoon of vegan cream per serving and add chopped dill.
• Serve hot with crusty bread.

Notes

*If using a handheld stick blender your soup won't turn out as smooth as it will if blended in a jug blender.

Nutrition

Calories: 140kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 83mgPotassium: 630mgFiber: 4gSugar: 9gVitamin A: 38IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Keyword beetroot soup, borscht

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