There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with vibrant vegetables, bold flavors, and wholesome nutrients. This beet and vegetable soup is not only visually stunning with its deep red hue but also a powerhouse of vitamins and minerals, making it an excellent choice for a healthy, filling meal. Whether you’re looking for a quick lunch, a nourishing dinner, or a cozy winter recipe, this soup fits all occasions perfectly.
Soup has always been a go-to for home cooks who want something simple yet satisfying. By using fresh, seasonal vegetables like beetroot, cabbage, carrots, and peas, you create a natural harmony of flavors that is sweet, earthy, and slightly tangy when finished with a touch of lemon juice. This healthy vegetable soup recipe is entirely vegan, gluten-free, and can easily be adapted for meal prep, making it one of the most versatile dishes to keep in your weekly rotation.
Why You Will Love This Beet and Vegetable Soup Recipe
You might be wondering what makes this soup so special. Here’s why:
- Nutrient-packed and wholesome – Beets are loaded with antioxidants, vitamins, and minerals like vitamin C, potassium, and folate. Combined with cabbage, carrots, and peas, this soup becomes a nutritious beet soup that supports overall health.
- Simple and quick to make – With just a handful of ingredients and around 30 minutes of cooking time, this is one of the easiest easy vegan soup recipes you can prepare.
- Vibrant and visually appealing – The deep red beetroot makes the soup look beautiful and appetizing, perfect for serving guests or posting on Instagram!
- Comforting and versatile – This soup works as a cozy winter soup idea, a light lunch, or a starter for dinner. Its warmth and flavor make it feel indulgent without being heavy.
- Budget-friendly – Using common vegetables and pantry staples, this recipe is affordable yet satisfying.
Ingredient Notes
For the best results, it’s important to understand the ingredients:
- Beetroot: Fresh beets are preferred for the richest flavor and color. If using pre-cooked or frozen beets, adjust cooking time slightly.
- Cabbage: Green or red cabbage works fine, but red cabbage adds extra color. Chop it finely to ensure it cooks evenly.
- Carrots: Slice them into rounds to maintain texture and sweetness.
- Celery and onion: These aromatics form a flavorful base for your soup.
- Garlic: Freshly minced garlic provides depth and a lovely aroma.
- Frozen peas: They’re a convenient addition that adds sweetness and texture without extra prep.
- Olive oil: For sautéing the aromatics. A neutral oil works too.
- Seasoning: Salt, pepper, and lemon juice brighten the flavors. Fresh parsley is optional but highly recommended for garnish.
This combination makes a quick vegetable soup for lunch that is both hearty and healthy.
Step-by-Step Instructions
Here’s how to make this delicious beet and vegetable soup:
- Prepare the vegetables: Peel and dice the beetroot into small cubes. Slice the carrots into rounds. Finely chop the onion, celery, and garlic. Chop the cabbage into small pieces.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Sauté for 3–5 minutes until softened and fragrant.
- Add the vegetables: Stir in the diced beetroot, cabbage, and frozen peas. Season with salt and pepper to taste.
- Add water: Pour in enough water to cover the vegetables (about 4–5 cups). Bring to a boil, then reduce the heat to a simmer.
- Simmer until tender: Cook for 20 minutes or until all the vegetables are soft.
- Finish the soup: Taste and adjust seasoning if necessary. Add a squeeze of lemon juice to brighten the flavor and garnish with freshly chopped parsley.
- Serve hot: Enjoy your soup as is, or pair it with crusty bread for a filling meal.
Beet and Vegetable Soup Recipe Tips
- For extra depth, add a teaspoon of smoked paprika or cumin when sautéing the vegetables.
- Use vegetable broth instead of water for a richer flavor.
- If you like creamy soups, blend half of the soup for a smoother texture while keeping some chunks for bite.
- Beets can stain hands and cutting boards—use gloves or a separate cutting board to avoid stains.
By following these tips, you’ll elevate this healthy vegetable soup recipe to a restaurant-quality dish.
Serving Suggestions
- Pair with warm crusty bread or garlic toast.
- Top with roasted chickpeas or seeds for added crunch.
- Serve alongside a light salad for a complete vegan dinner idea.
- Garnish with fresh herbs like parsley or dill for extra flavor and presentation.
Storage Instructions
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months in freezer-safe containers.
- Reheat gently on the stove over low heat, adding a splash of water or vegetable broth if needed.
This makes it an excellent option for healthy vegan meal prep soup that you can enjoy throughout the week.
Frequently Asked Questions about Beet and Vegetable Soup
Can I use frozen beets instead of fresh?
Yes! Adjust cooking time slightly, as frozen beets are already partially cooked.
Is this soup gluten-free?
Absolutely. All ingredients are naturally gluten-free.
Can I add other vegetables?
Yes! Try adding zucchini, bell peppers, or green beans for extra variety.
Can I make this soup creamy?
Blend half or all of the soup for a creamy texture without adding dairy.
Essential Equipment
- Large cooking pot
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Having these tools makes the process smoother and ensures perfectly cooked vegetables.
This beet and vegetable soup is more than just a simple meal; it’s a cozy, nutritious, and visually stunning dish perfect for any occasion. With its vibrant colors, wholesome ingredients, and easy preparation, it’s sure to become a staple in your kitchen. Whether you’re a seasoned vegan or simply looking to add more vegetables to your diet, this recipe delivers comfort, health, and flavor in every spoonful.
I’d love to hear from you! Have you tried this nutritious beet soup? Do you have your own twists or favorite additions? Comment below and share your tips. For more inspiration and behind-the-scenes recipe videos, follow me on Instagram.
Beet and Vegetable Soup
A vibrant, nutrient-packed beet and vegetable soup that’s easy to make, cozy, and fully vegan. Perfect for a healthy lunch or warming dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, sliced into rounds
- 2 garlic cloves, minced
- 1 large beetroot, diced
- 2 cups finely chopped cabbage
- 1 cup frozen peas
- Salt and pepper, to taste
- Water, enough to cover the vegetables
- Lemon juice, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a pot over medium heat. Add the onion, celery, carrot, and garlic. Sauté for a few minutes until softened and fragrant.
- Add the diced beetroot, chopped cabbage, and frozen peas. Season with salt and pepper.
- Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with a squeeze of lemon juice and fresh parsley.
Notes
- Enhance flavor: Use vegetable broth instead of water for a richer taste.
- Add texture: Blend half the soup for a creamy base while keeping some vegetable chunks.
- Save time: Use frozen peas and pre-chopped cabbage to speed up prep.
