20 Minute Creamy Beet Soup (Vegan, Oil-free, GF)

Get ready to make one of the easiest, most beautiful soups: my 20 minute creamy beet soup! It tastes extra-special but is straightforward as can be to make. It is also vegan, gluten-free, grain-free and oil-free.

Cold days need soup. Namely, straightforward to make, nourishing soup.

I was longing to curl up in a blanket with a good book and eschew all deadlines because it is so darn cold outside–17 degrees when I left to teach my 6 am class, to be exact. It’s warmed up to 38, which, although balmy for January in Maine, is arctic in East Texas.

Lucky for me, I had all of the ingredients to make my 20 minute creamy beet soup. It could not be easier to make with a handful of pantry items, and yet the flavor is fresh, bold, and satisfying.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free
• Paleo
• Quick and straightforward to make
• Gluten-free
• Grain-free
• Packed with vegetables

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• vegetable broth
• 1 medium-large russet potato
• onion powder
• garlic powder
• ground ginger
• 2 cans whole or sliced beets, undrained (not pickled beets)
• Optional: chopped fresh herbs (e.g., thyme, dill, parsley)
• Optional: coconut cream, vegan sour cream or vegan plain yogurt
• Optional: fresh lemon juice and/or finely grated lemon zest

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• In a medium saucepan, bring the broth to a boil. Add the potato. Reduce heat to medium-high and cook for 10 minutes until potatoes are falling apart.
• Drain the liquid from the beets; reserve 1 cup beet juice.
• Place the hot soup and drained beets in a high speed blender set to the soup setting (for blending hot liquids). Cover and blend until smooth (alternatively, use an immersion blender in the saucepan.
• Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, onion powder, garlic powder, ginger and black pepper.
• Cook over medium heat for 4 to 5 minutes until hot. Adjust salt and pepper to taste.
• Serve topped with any of the suggested topping, as desired.

What is the Taste of the 20 Minute Creamy Beet Soup?

This ruby soup is earthy, slightly sweet, and utterly restorative.It is creamy and full bodied byt not too thick.

Eating it will make you feel better inside and out. Prepare to leap tall buildings in a single bound after a bowlful.

FAQ

How should I store the soup?Store the cooled soup in an airtight container in the refrigerator for up to 5 days and the freezer for up to 6 months.

Can I use an immersion blender to make the soup?Yes! Puree the solids right in the saucepan using an immersion blender, The texture will be very smooth, but not as silky smooth as pureeing with a high speed blender.