Heart-Beet Soup

Beet soup with cauliflower and a swirl of creamy almond milk yogurt. Serve this soup as a gorgeous side dish to your table!

Hi, Valentines. 

How has your week been so far? 

I’m popping in with a BEE-YOU-TEE-FULL recipe for you today. 

I made this beet soup last week and asked on Instagram how many of you were brave enough to try it. 

The responses were definitely varied, but majority rules; 75% of you said you’d totally give it a go! 

To be honest I probably would have shared it on the blog either way, because this easy beet soup is as delicious as it is visually stunning. 

It’s also perfect as an elevated date night dinner idea for Valentines Day or a nutritious Super Bowl side. 

This Heart-Beet Soup is basically the closest thing to a love potion that a food blog could provide.

Grab a bunch of beets, your stock pot, and prepare to fall in love with this soup and even more so with the person that made it-

…that’s YOU, boo. 

What You Need to Make Heart Beet Soup

Here’s what you need to make Heart-Beet Soup:

• olive oil
• yellow onion
• Himalayan sea salt
• garlic cloves
• carrots
• cauliflower
• beets
• cumin
• paprika
• low sodium vegetable broth

That’s it!

How to Make Heart Beet Soup

First, prepare a stockpot with a bit of olive oil over medium heat.

This is the first recipe in a while that I used olive oil instead of avocado oil! 

I love the flavor the olive oil gives this soup, but you can also use avocado if you’ve got it on hand. 

Once the pot and oil is warm, add in the diced onion and the sea salt and heat for 3-4 minutes, until the onions are translucent and fragrant. 

Note: M prefers his soup with a bit more salt, whereas I don’t like a lot. 

I left an open range on the recipe so you can adjust to taste!

Next, add in the minced garlic, carrots, cauliflower, beets, cumin, and paprika.

Add a bit of black pepper here, too, if you’d like. 

For this recipe, I recommend using fresh beets, not pre-packaged, canned, or frozen.

This is because the fresh beets will produce the most vibrant color (and flavor!), which is kind of the point of this recipe, don’t you think?  

Stir everything with a spatula to coat the vegetables in the spices.

Cook everything for about another 1-2 minutes. 

Once the vegetables are well coated and steaming, add the vegetable broth.

Pour the vegetable broth over the vegetables, then increase the heat to medium high and bring the pot contents to a low boil. 

Once it’s boiling, cover the pot with a lid, reduce the heat to low, and let everything simmer for ~25-30 minutes, or until the vegetables are fork tender. 

During this time you can prepare your toppings! 

Blend, Blend, Baby

When the soup is done, turn off the heat, uncover, and allow the contents to cool off for ~5 minutes.

Next, add them to a high-speed blender and blend everything until it’s smooth and creamy.

I used a Vitamix for my blending, but you could also use an immersion blender or another high-speed blender! 

You want the soup to be super luscious and smooth without any lumps or bumps. 

Be sure rinse out the pot to remove any bits of un-blended vegetables, then pour the blended beet soup back into the stock pot to serve.

Alternatively, you can pour the soup directly into bowls from the blender. 

To serve, ladle (or pour) the soup into bowls and top with your favorite toppings!

Toppings for Heart-Beet Soup

Here’s what I chose for toppings:

• Unsweetened almond milk yogurt
• Fresh minced parsley
• Crunchsters Crunchy Mung Bean Snack

That’s it!

If you haven’t tried Crunchsters yet I highly recommend them! 

These crunchy mung beans come in four fun flavors and are the perfect snack or addition to any meal. 

They add a special crunch, protein, and flavor to this soup that is irresistible! 

I preferred them on this soup to crunchy chickpeas or any nut or seed! 

How to Serve Heart-Beet Soup

Enjoy this Heart-Beet Soup as beautiful side dish or the event for an elevated meal at home.  

I think it would be beautiful for Valentine’s Day dinner, date-night-in, or just a nice dinner for yourself. 

For extra protein, try serving this soup with chickpeas, quinoa, or any nut/seed of your choosing. 

I love mine with lots of Crunchsters Crunchy Mung Bean Snack (The Beyond Bacon flavor is great here!) and a hearty side salad for a soup/salad situation. 

Leftovers store well in an airtight container in the refrigerator and can be reheated in the microwave or stovetop. 

Enjoy!

More Vegan Soups 

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Vegetable Quinoa Stew

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

• Lentil Tomato Soup

I Want to Hear From You

If you make this Heart-Beet Soup recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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