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Homemade red beets puree or soup with plant-based ingredients

Red beet soup

This vegan red beet soup recipe is tasty and easy to make, using potatoes, onion, garlic, thyme, and a plant-based cashew cream for topping.
Course Soup
Cuisine Low fat, Vegan
Keyword beet, potato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 233kcal


  • 8 cups water
  • 2 lb beets
  • 12 oz potatoes
  • 2 tbsp olive oil
  • 1 onion
  • 4 cloves garlic
  • 1 lemon
  • 3 stems fresh thyme
  • salt optional
  • cashew cream


  • Put the water to boil in a large pan.
  • Peel the beets and potatoes, then rinse and chop.
    Peel beets and potatoes
  • Once water is boiling, cook the beets and potatoes for about 25 minutes.
  • Finely chop the onion and garlic in the oil on low heat to make a refrito. Add thyme leaves from 2 stems (leave the stems out now or take them out before blending).
    Refrito for beet soup
  • Add the water and bring it to a boil.
  • Once cooked, strain the beets and potatoes, and add them to the soup base.
    Cooking the vegan beet soup
  • Blend all ingredients to this point.
    Blend the beets potatoes and other ingredients
  • Squeeze the lemon and add in the juice. Mix gently.
    Add lemon juice to the beet soup
  • Serve with cashew cream and add a few additional leaves of fresh thyme on top for decoration (usingt the third stem).
    Red beet soup


Calories: 233kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 1178mg | Fiber: 10g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 39.3mg | Calcium: 99mg | Iron: 5mg