This cream of beet soup recipe makes a very light and airy soup that is delicious served either hot or cold. In the heat of the summer, you can cook it the night before to have a nice chilled soup to serve the next day. This soup is also perfect for high intensity training recovery. Beets are well known for helping with oxygen flow and improving lung capacity in some aerobic athletes!

This Cream of Beet Soup Recipe is:

  • an easy plant-based meal.
  • served either hot or cold.
  • ready in less than 15 minutes.

Cream of Beet Soup Recipe

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 1 can red beets well drained
  • 2 cups plant-based milk
  • 2 cups vegetable broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • salt & pepper to taste
  • fresh parsley chopped


  • In a medium sized pan, over medium-high heat, cook all of the ingredients except the parsley in a saucepan.
  • Heat for ten minutes, stirring occasionally.
  • Either in a blender, or with an immersion blender, blend the soup until all of the beets are broken down and the soup is silky smooth.
  • Top with fresh chopped parsley and serve hot, or refrigerate overnight to serve as a chilled soup the next day.
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