This creamy beet soup recipe was originally shared with us by our friends at Foods Matter, way back in 2007. It’s from the cookbook Eat to Beat Fatigue: Ideas for Low Energy Cooking by Jane Harries. Profits from the book go to Action for ME, otherwise known as Chronic Fatigue Syndrome. Though her book has been around for a while, recipes really never get old. So I’ve updated this post to help you enjoy one of winter’s sweetest vegetables.

Creamy Beet Soup for Effortless Plant-Based Nutrition

Jane’s recipes are not only designed to provide nourishment that helps to combat chronic fatigue, they’re also made easy for anyone who is running short on energy. In fact, she rates the recipes in three levels.

Level 1 – very basic – open packet and heat up plus a little extra chopping
Level 2 – one pot meals that you can prepare and leave to cook themselves
Level 3 – needs more attention and may be in several stages.

This creamy beet soup is a level 1 recipe, requiring just light chopping, blending, and warming. It’s also a naturally allergy-friendly recipe, to help avoid any fatigue triggers.

Special Diet Notes: Creamy Beet Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

Jane Harries

Dairy-Free Creamy Beet Soup

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Just a few of beet's potential super powers include enhanced endurance, fighting inflammation, and boosting brain power. But we also love how beets lend a brilliant hue and silky texture to this soup.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 3 servings

Course: Soup

Cuisine: German

Calories: 146

Ingredients Method Nutrition Notes

Ingredients

4 to 5 small to medium pre-cooked beets chopped (see Beet Note below)
3 ¾ cups vegetable broth or as needed (see Broth Note below)
¾ cup full-fat canned coconut milk or coconut cream
½ lime juiced
½ teaspoon dill (optional)
Salt to taste
Dairy-free yogurt, sour cream, or coconut cream for topping (optional)

Method

Place the beets, broth, coconut milk or cream, lime juice, and dill (if using) in your blender. Puree until smooth.
Pour the soup into a pot and heat. Season to taste with salt.
Divide the soup between three bowls, and top with dairy-free yogurt, sour cream, or coconut cream, if desired.

Nutrition

Serving: 1 servingCalories: 146kcalCarbohydrates: 9.9gProtein: 2.7gFat: 11.8gSaturated Fat: 10.3gSodium: 937mgPotassium: 356mgFiber: 1.5gSugar: 5.4gVitamin A: 660IUVitamin C: 6mgCalcium: 28mg

Notes

Beet Note: You can find pre-cooked beets in the refrigerated section at many grocery stores. They come with about 4 or 5 beets per package, making this recipe very easy! If you need to cook your own, simply trim the beets and boil them until tender. The peels should slip off once cool enough to handle.

Broth Note: You can use less for a thicker soup, or add more for a thinner one. If you don't have any broth on hand, you can substitute water or unsweetened dairy-free milk beverage, for a creamier finish.

Credit: This recipe is adapted from Jane's cookbook, Eat to Beat Fatigue.

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Creamy Beet Soup for Effortless Plant-Based Nutrition