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Delicious vegan beet’s soup


This recipe is high in essential nutrients, delicious, easy and takes about 15 minutes to make it.

This is one of my favorite dishes during fall and winter.  I love the red rich color of this soup during the Christmas Holidays dinner. Red color in our food adds a spark of extra joy and love around the table.

Beets are rich in antioxidants, vitamin A, beta-carotene, vitamin C, magnesium and fiber, among other wonderful nutrients. They provide good support to the heart and to the circulatory system among other benefits.

It pacifies Vata by its grounding, nutritional and warming properties. It can increase Pitta, which you can balance by using ghee or coconut oil and coconut milk.

The rich and sweet flavor of beets aggravates Kapha. Take them in moderation if you are a Kapha dosha or are working into balancing Kapha. 


1 Tbsp. ghee or coconut oil

4 large beets

1 medium yellow onion

2 garlic cloves

About 2cm garlic root

2 cups water

1/2 cup of coconut milk


Sautee the onions, garlic and chopped ginger in the oil. When the onion looks clear, add the chopped beets and water. Once the beets are soft, carefully blend. Add the coconut milk, add salt and pepper to taste. Add more water of coconut milk to the desire texture. Enjoy it.

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