Looking for a healthy soup that’s vibrant, satisfying, and incredibly easy to prepare? This beetroot soup is exactly what your chilly days have been missing. Made with earthy, seasonal root vegetables like carrots, celeriac, parsnips, and of course, beetroot, this colourful dish isn’t just a treat for the eyes, it’s a nutritional powerhouse too.
Beetroot is rich in antioxidants, fibre, and essential vitamins, which benefit your overall health. It is also a low-calorie vegetable high in fibre, making it an excellent option for anyone who wants to maintain weight while enjoying a tasty soup.
The other root vegetables bring depth, natural sweetness, and a comforting texture. The result? A deeply nourishing, hearty soup, a truly comforting meal for cold weather that feels like a warm hug in a bowl. Whether you’re eating lighter, looking for vegetarian meal ideas, or need something that comes together without fuss, this beetroot soup checks every box.
Plus, it’s super versatile. Got a few lonely vegetables left in the fridge drawer? Toss them in. Prefer a creamier finish? Blend it all. No matter how you make it, this soup will deliver big flavour with minimal effort.
Why You’ll Love This Beetroot Soup
✅ Beautifully Bold Colour: Let’s be honest, that deep, vibrant pink-red colour makes every bowl feel a little bit fancy.
✅ Packed with Nutrients: Loaded with fibre, vitamins A and C, folate, potassium, and antioxidants — it’s as good for you as it tastes.
✅ Hearty & Comforting: A rich, velvety texture that satisfies your hunger and warms you from the inside out.
✅ Naturally Gluten-Free & Vegetarian: Ideal for a wide range of diets without fancy swaps.
✅ Quick to Make: It’s on the table in under 30 minutes, from chopping to simmering.
✅ Flexible & Fridge-Friendly: Use whatever root vegetables you have, and enjoy the leftovers the next day when the flavours get even better.
✅ Budget-Friendly: Made with humble, affordable ingredients that stretch far and taste amazing.
What Makes This Beetroot Soup So Good
The main ingredient is beetroot. However, you can boost the soup’s flavour and nutritional value by adding any root vegetables you have on hand. Don’t worry about precise measurements; use whatever you have. You can’t go wrong with the beetroot soup.
Ingredients:
- Olive oil
- Beetroot
- Root vegetables (see the NOTE)
- Tomato paste
- Onion
- Bay leaf
- Tomato paste
- Vegetable stock
- Salt
- Water
- Apple cider vinegar-optional
- Add herbs (fresh or dry) like Basil, herbs de Provence or Italian herbs for taste
NOTE:
You can use any combination of the following:
- Carrots
- Celeriac
- Parsnips
- Swede (rutabaga)
- Turnip
- Petroselinum (root parsley)
Don’t overthink it — if you’ve got 2–3 types of root vegetables, you’re good to go!
How To Make This Hearty Soup
This is one of my favourite “emergency” soups. It’s fast, foolproof, and always hits the spot. Here’s how to make it:
1/ Peel and chop all your vegetables. Dice the beetroot and root vegetables into roughly ½-inch (1.2 cm) cubes so they cook evenly. Slice the onion in half — no need to chop it further.
2/ Heat olive oil in a large saucepan over medium heat. Once hot, add the chopped root vegetables, halved onion, and bay leaf. Sauté everything for 3–5 minutes, stirring occasionally, until the vegetables begin to soften and develop a bit of flavour..
3/ Prepare your vegetable stock (if needed), then pour it into the pan with the vegetables. Add 2 cups of water to help them simmer evenly. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer.
4/ Add tomato paste and salt. Stir in a spoonful of tomato paste. It brings acidity and colour, and season with salt to taste. Let everything cook together for about 15 minutes or until all vegetables are soft.
5/ Remove the onion. Once the vegetables are tender, take out the onion halves and place them in a blender or deep bowl. Add the remaining 1 cup of water and blend until smooth. This creates a light, creamy base without needing cream.
6/Pour the blended onion back into the soup. Stir well and add your herbs at this stage, if using. Simmer gently for another 2 minutes to blend the flavours.
7/ Taste and adjust. Add a splash of apple cider vinegar if you’d like to balance the sweetness of the root vegetables with a bit of tang.
Prefer a smooth texture?
No problem — you can blend the entire soup instead of just the onion. Just remember to remove the bay leaf first.
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Serving suggestions
This beetroot and root vegetable soup is a comforting meal for cold weather, satisfying on its own or even better with the right toppings. Here are a few favourites to elevate your bowl:
- Crusty baguette – Perfect for dipping and scooping up every last spoonful.
- A slice of cheese pizza – Yes, really. The rich, cheesy slice pairs beautifully with the earthy flavours of the soup.
- Potato scones – Dip warm, fluffy scones into your soup for a hearty and comforting meal.
- Homemade croutons – Got leftover Keto Rye-Style Bread? Cube it, season with garlic and herbs, and pan-fry in butter until crispy.
- Sour cream or Greek yoghurt – Add a dollop on top for a creamy finish and an extra tang.
There’s no wrong way to serve this. Mix and match based on what you love, or what’s in the fridge.
Final Thoughts
Whether you need a quick lunch, a cosy dinner, or a comforting meal for cold weather, this beetroot soup delivers. It’s healthy, hearty, and has that magical quality only homemade soup can give, warming your belly while feeding your soul.
It’s budget-friendly, versatile, and beautiful on the table. And most importantly? It tastes even better the next day.
👉 Looking for something to serve after your soup?
Check out my collection of simple, flavour-packed main meals to complete your next cosy lunch or dinner!
🍴 MADE THIS RECIPE?
✍️ Leave a comment below and tell me how your beetroot and root vegetable soup turned out!
Did you use a different combo of root veg or try a topping twist? I’d love to know.
⭐️ Don’t forget to rate the recipe — it helps more soup lovers find it!
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HOW TO MAKE THE BEST BEETROOT SOUP | QUICK & FULL OF FLAVOUR
Cooking Tools
- Sauce pan-medium
- Blender
Ingredients
- 1 tsp Olive oil - or oil of your preferences
- 1 medium Beetroot
- 1/2 small Parsnip - or Petroselinum
- 1 medium Carrot
- 1/4 medium Celeriac root
- 1 medium Onion
- 1 Bay leaf - optional
- 1 tbsp Tomato paste
- 1 tsp Salt
- 1 cup Vegetable stock
- 2 cups Water
- 1 cup Water
- 1 tsp Apple cider vinegar - optional
- 1 tsp Basil - optional
Instructions
- Peel and chop all vegetables into approximately 1/2-inch (1.2-cm) cubes, and cut the onion in half.
- Heat oil in the saucepan. Add all chopped vegetables, halved onion, and bay leaf. Stir fry for 3-5 min.1 tsp Olive oil, 1 medium Beetroot, 1/2 small Parsnip, 1 medium Carrot, 1/4 medium Celeriac root, 1 medium Onion, 1 Bay leaf
- Add vegetable stock, and 2 cups of water and bring to shimmer.1 cup Vegetable stock, 2 cups Water
- Add tomato paste and salt. Let it cook for 15 minutes1 tbsp Tomato paste, 1 tsp Salt
- After all the vegetables are cooked, take out the onion and put it in a liquidiser or a bowl. Add the rest of the water (1 cup) and pure or blend it.1 cup Water
- Pour blended onion back into the soup, add herbs if using. Simmer for 2 minutes, taste and add apple cider vinegar if desired.1 tsp Apple cider vinegar, 1 tsp Basil
- Alternatively, blend the whole soup if you prefer smooth textured soup.
- Serve with garlic bread or croutons and a tbsp of sour cream if you desire. This is not counted in nutrition.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
Such a great recipe for a hearty and warming soup. First I hesitate a bit about beetroot but as we have it in the garden, I thought it won’t cost me anything to give it a go. Good I did. Eeryone in my family liked it, even our teenager, as she saw it as a healthy dish.
And I forgot to say, I tripled the recipe for the family of 5. We didn’t have any leftovers🤗