A creamy beet soup completely vegan and gluten free, perfect for a meatless Monday meal or for a gentle detox. This delicious creamy beet soup recipe is a simple vegan version of traditional borscht made creamy in a blender. A healthy beet soup with sweet-and-sour hues due to red sauerkraut which makes the flavor “pop” – perfect for cold weather!
I use beetroots a lot: for making beet salads, beet crackers, fermented beets, a healing beet smoothie or a beetroot juice. Beets were often used in my diet during my childhood, so I guess this helped me love them!
I remember when my mother used to make this beet soup (not blended though), I really loved to eat it with a huge spoon of sour cream. The rich and sour mouth feel of this combination is really satisfying for you taste buds! And because we rarely ate meat, it was a meatless beet borscht but flavorful enough to make me crave for more, all those veggies did all the magic.
The deep red and purple hues of this creamy beet soup is also added by the red sauerkraut. I substituted tomato sauce for fermented red cabbage in order to preserve the tanginess and because I’m trying to avoid tomatoes for a while. But both work fine.
A Comforting Creamy Beet Soup
This creamy beet soup is filling enough on its own, the beans and potatoes offer an enriching creamy texture, you don’t need to add other thickeners.
The coconut cream / yogurt provides a nice creaminess and presentation, but is completely optional. I also like to serve this beet soup as it is, (big chunks) prior to blending. It’s basically a creamy beet borscht recipe like the one I used to enjoy as a child.
How To Add That Sourness To The Beet Soup
In order to make this creamy beet soup taste better than the average beet soup you need a good amount of sourness. Even if you use a whole lemon’s worth of juice it still won’t have the sourness / tartness it’s supposed to have.
That’s why I like to use sauerkraut in place of the traditional fresh cabbage. It gives a sublime tangy flavour. Another great alternative is beet kvass.
And if you have red sauerkraut it’s even better, it gives a brighter color. Additionally fermented red cabbage is a high-antioxidant food packed with great digestive benefits, and has 10 times more vitamin A than green cabbage.
This post may contain affiliate links. To read the disclaimer policy See This.
How To Enjoy This Creamy Beet Soup
You can serve this vegan beet soup hot or cold with a slice of warm gluten free sourdough bread. Moreover, you can make a big batch and the leftovers only get better with time. The best choice is cook the soup in the evening and eat it in the afternoon of the next day.
You Don’t Need A Stock For Making This Beet Soup
I left out the stock for several reasons: when you use boxed or pre-made stock, you are actually hurting the taste, the fresh vegetables, herbs and water pretty much do the same job plus you avoid the high levels of sodium and unnecessary additives.
I really think fresh ingredients can really stand up on their own, and I don’t want to mess up the taste with store-bought stock. Since I have a histamine spike whenever I use it, I prefer to avoid it. If I really want some extra flavor I just make my own and freeze it for future uses.
Rich And Flavorful Beet Soup
There are so many versions of this vegan beet soup recipe but for me a good borscht-like soup is all about combining the sweet flavors of beets, the sourness of red sauerkraut and the earthiness of root vegetables, so I just stick to these tried and tested ingredients. And of course, it up to you to make it creamy (blended) or not.
More Beet Recipes To Try
- Fermented Beets + Cabbage (Probiotic Rich Sauerkraut)
- Liver And Colon Healing Smoothie With Beets
- 4 Easy Healthy Beetroot Salad Recipes + Dressings
- Beet Crackers With Flax Seeds (Vegan Gluten Free)
- Best Beetroot Juice Blend For Maximum Benefits
- Pumpkin And Beetroot Salad (Vegan)
Other Soup Recipes You Might Like
If you make this recipe, I’d like to hear from you! Leave a comment or a star rating below in the comments. Thank you!
Creamy Vegan Beet Soup With Red Sauerkraut
- 3 medium beet roots - peeled, cubed
- 1 large red onion - diced
- 1 large carrot, - diced
- 4 garlic cloves - minced
- 3 medium potatoes - cubed
- 1 cup white beans - pre-cooked
- 1 cup red sauerkraut - (homemade)
- 2 Tbsp olive oil - (for searing)
- 1/2 Tsp salt
- 1/3 Tsp black pepper
- 2 bay leaves
- 1/3 Tsp coriander
- 1/3 cup chopped parsley - (or dill)
- 7 cups filtered water
- Add the olive oil into a large pot. Over medium heat, sauté the onion and garlic for about 3 to 5 minutes, stirring once or twice. Add the spices.
- Add the potatoes, carrots and beets. Stir again. Continue sautéeing for another few minutes.
- Add the sauerkraut, beans and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 30-40 minutes or until the beets are tender. Your cook time may vary depending on how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times.
- Taste and season with salt (if you need). Ladle into a bowl and serve with a swirl of coconut cream or cashew cream and chopped greens if desired, but it’s great all on its own, too (I do this only for presentation).
The information shown is an estimate provided by an online nutrition calculator.
©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!