Beet & Apple Ginger Soup

As much as I love beets, I usually find it difficult to find different ways to cook with them. So naturally, what do I do?

When in doubt…make a soup!

3 large beets, skins removed and sliced (I used a golden beet too)

2 apples, peeled, cored and diced (I used Granny Smith, but I think any apple would be fine)

3 cups vegetable broth

1 cup water

1/2 cup coconut milk

3/4 cup red onion, chopped

4 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp olive oil

1 tsp sea salt

1/4 tsp white pepper

  • Preheat oven to 400 degrees
  • Lay beet slices on baking sheet and drizzle with 1 tbsp oil
  • Bake at 400 degrees for 30 minutes
  • Then, cook apple, onion, garlic, ginger, salt and pepper in 2 tbsp oil in a saucepan over medium heat for 3 minutes
  • Add beets, veggie broth and water and cover
  • Cook for 20 minutes on medium heat
  • Stir in coconut milk and then our into blender and puree until creamy



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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Jessica Kliskey says:

    Lisa, I received the link for this recipe via Barbara Bonomo through the IIN Facebook page. It looks so pretty and delicious, I love beets and apples and am trying to incorporate more spices like ginger into my diet so I can’t wait to try it this week.

  2. So thrilled you want to try it! 🙂 let me know how you like it!

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