Golden Beet Soup

Warm up with a bowl of velvety Golden Beet Soup, a vibrant and nutrient-packed dish that’s as beautiful as it is delicious. This recipe highlights the naturally sweet and earthy flavor of golden beets, paired with aromatic garlic, creamy coconut milk, and a hint of turmeric for a stunning golden hue. Simmered to perfection in savory vegetable broth and brightened with a splash of lemon juice, this soup is pureed until irresistibly smooth, making it both comforting and elegant. Perfect for weeknights or a dinner party starter, it’s finished with fresh parsley for a pop of color and herbaceous flavor. Ready in under an hour, this dairy-free and vegan-friendly dish is a celebration of wholesome ingredients and simple cooking techniques. Serve it with crusty bread for a hearty meal or enjoy it as a light, nourishing appetizer.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium-sized golden beets
• 1 large yellow onion
• 3 whole garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk (unsweetened)
• 1 teaspoon fresh thyme
• 0.5 teaspoons ground turmeric
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Wash and peel the golden beets, then chop them into 1-inch cubes.

Step 2

Peel and finely chop the yellow onion and garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.

Step 4

Add the chopped golden beets, thyme, turmeric, salt, and black pepper to the pot. Stir well to coat the vegetables in the seasoning.

Step 5

Pour in the vegetable broth, ensuring the beets are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the beets are very tender when pierced with a fork.

Step 6

Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a countertop blender. Blend until creamy.

Step 7

Return the soup to the pot, stir in the coconut milk, and reheat gently over low heat. Adjust the seasoning with additional salt and pepper, if necessary.

Step 8

Stir in the lemon juice just before serving to brighten the flavors.

Step 9

Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	1934.4 grams (1934.4g)

Amount per serving	% Daily Value*
Calories	1482

Total Fat 94.90g	122%
Saturated Fat 56.60g	283%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 5067mg	220%
Total Carbohydrate 144.50g	53%
Dietary Fiber 35.00g	125%
Total Sugars 64.00g
Protein 32.90g	66%

Vitamin D 0IU	0%
Calcium 321mg	25%
Iron 19mg	104%
Potassium 4414mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 8.4%

Carbs: 37.0%