{Soup’s On}: Beet Soup

It’s the season for soups. And this one just seems to fit not only this blustery time of year, but this month of pink and red and deliciousness. But before we dive into all that smoochy love business for February, let’s just talk soup. Really good soup, that also happens to be red {hint, hint… also serve it on that certain day coming up… the one with a 14 in it}.

This soup is for every taste, and every diet. Dairy free? Try it. Vegan? Yep. Love to eat beautiful red things? Check. Want to warm up? This is your jam. Get a kick out of shocking your family with a soup that looks unworldly? Uh-huh. Just love to eat really delicious stuff? You’re in the right place. You get it.

Cheers to things we love, a month that we’ll see plenty of them, and to satisfying soup in a season that still chills us.


olive oil

1/2 diced sweet onion

1tsp minced garlic

2c diced potatoes

4c vegetable stock {or chicken}

2c roasted beets {you can sometimes find them pre-roasted in the produce section}

1 bay leaf

1/2tsp dried thyme

Salt & pepper to taste

1 1/2c almond milk

1 Tsp lemon juice

Garnish ideas:  dollop of coconut milk, Greek yogurt or sour cream


Heat oil in a medium soup pot, and sauté onion, garlic and potatoes until softened. Mix in vegetable stock, roasted beets, bay leaf and seasonings and simmer for about 30 minutes, or until potatoes and beets are very soft. Remove the bay leaf. Add almond milk and lemon juice, and puree with an immersion blender until smooth. {What? Don’t have an immersion blender? Gasp. Let us count the reasons you should right here.} Garnish as you wish.



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