This Creamy Vegan Beet Soup is ultra smooth and creamy. It's filled with earthy beet flavor, and balanced out with potatoes, garlic, and leeks. This soup is great for a cozy weeknight dinner.
I'm absolutely in love with the color of this soup! Is it just me, or do beets make the most beautiful dishes?!
This soup is so fun to eat, not only because it's pretty though, because it is deliciously creamy. It's sometimes hard to make a thicker soup with an ingredient like beets. But with a few other key ingredients, this soup becomes uber thick and creamy.
This soup is also customizable. If you want some chunks in your soup, feel free to only blend half of the veggies and leave some veg whole. If you love a smooth soup, blend everything!
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Why I love Creamy Vegan Beet Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Perfect main dish or side - this soup is pretty hearty but can also be served as a first course before a larger meal
- Beautiful color- there's something so fun about eating pink food. This soup is a stunning magenta that you'll love pouring into your bowl
Ingredient Notes
- Beets: You'll need raw beets for this recipe. Don't use canned beets.
- Russet Potatoes: You could also use yellow potatoes if you would like.
- Leek: Leeks add a sweet flavor and a depth to this soup. Save some for a garnish at the end.
- Garlic: Feel free to adjust the amount up or down - if you like garlic you could easily add several more cloves for a strong garlic flavor.
- Red Onion: you can sub yellow or white. I used red to complement the red beet color.
- Non-Dairy Milk: I used almond milk, but any unsweetened non-dairy milk will work well.
- Salt & Pepper: use liberally, to taste.
How to make Creamy Vegan Beet Soup
Step 1. Coarsely chop the potatoes, beets, leek, and onion. Slice the garlic. No need to finely chop any of these veg, you'll end up pureeing them later.
Step 2. Sauté the veggies in a pot for 10 minutes, adding a splash of milk if they start to stick.
Step 3. Add the remaining milk. Simmer on medium high for 20 minutes, or until the potatoes are tender.
Step 4. Remove from the heat. Reserve 1 cup of chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!
Recipe Prayer
Thank you God for this soup. Thank you for beets that have a bright color that adds beauty to our lives. Amen.
Frequently Asked Questions
Yellow beets will create the same delicious flavor as red, but the color of the soup will be a brown color instead of the pink of this soup. If you don't care about color, go ahead and use yellow!
Potatoes are the secret ingredient here. They don't add tons of flavor but when cooked they are soft and create an incredible thick and creamy texture.
A food processor, blender, or immersion blender will all work to blend the veggies. If you have one of the three you are good to go!
You can use any non-dairy milk you have on hand. Make sure it is unsweetened though.
More beet recipes
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📖 Recipe
Creamy Vegan Beet Soup
Equipment
Ingredients
- 3 Medium Beets
- 2 Large Russet Potatoes
- 1 Large Leek
- 4 Cloves Garlic
- 1 Medium Red Onion
- 4 Cups Non-Dairy Milk
- Salt & Pepper to taste
Instructions
- Coarsely chop the potatoes, beets, leek, and onion. Slice the garlic.
- Sauté the veggies in a pot for 10 minutes, adding a splash of milk if they start to stick.
- Add the remaining milk. Simmer on medium high for 20 minutes, or until the potatoes are tender.
- Remove from the heat. Reserve 1 cup of chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!
Nutrition
Nutrition information is an estimate.
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