Creamy Beet Soup

Creamy Beet Soup

Creamy Beet Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups, Stews & Chilis
Diet Vegan, Vegetarian
Servings 2
Calories 176 kcal


  • 1 cup beets raw, chopped
  • ½ cup carrots chopped
  • ½ cup potatoes chopped
  • ½ cup leeks chopped
  • ¼ cup unsweetened soy milk
  • 1 cup vegetable broth or water
  • 4 tablespoons coconut milk
  • Salt and pepper to taste
  • Olive oil as needed


  • Preheat the oven to 390ºF.
  • Put the beets, carrots, potatoes, and leeks in a dutch oven. Toss with oil, sprinkle with salt and pepper.
  • Bake for 30 minutes at 390ºF without the lid.
  • Take the vegetables out of the oven and let them cool down.
  • Put the vegetables, the soy milk and the vegetable broth in a blender or food processor and blend until smooth.
  • After blending, transfer back to the dutch oven and bring to a simmer.
  • To serve ladle into bowls with a tablespoon of coconut milk in each.


Calories: 176kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 568mgPotassium: 715mgFiber: 5gSugar: 9gVitamin A: 6054IUVitamin C: 20mgCalcium: 85mgIron: 3mg
Food Group Vegetables
Keyword Easy, Healthy
Cooking Method Roasting, Simmering
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