Enjoy vegan, Lifestyle

Autumn Colored Beetroot Soup

Follow my blog with Bloglovin

Beetroot is one of my favorite autumn vegetables because of its distinct earthy but also sweet, tender taste. Apparently in the Roman times it was used to treat fever, constipation, wounds and skin problems – and it was used as an aphrodisiac! If you consider beetroot to help you get healthy through this time of the year, it’s definitely a good choice as its root contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Beetroot leaves are source of calcium, iron, beta-carotene, and vitamin C – any more questions? Let’s get cooking! 🙂


  • 1 tbs of high quality coconut oil
  • 1 onion (diced)
  • 1 clove of garlic
  • 4 medium sized beetroots (peeled and diced)
  • 4 small carrots (diced)
  • 1 tsp golden tumeric
  • 1 tsp ground cumin
  • 100 ml orange juice (or white wine)
  • fresh ginger (thumb size and finely grated)
  • 600 ml vegetable broth
  • salt and freshly ground pepper


Sprinkle with walnut oil, roasted seeds (pumpkin or sunflower), fresh basil, small chunks of feta cheese (optional)


Get out a pot, fry the onion in the coconut oil until soft, then add the finely diced garlic. Add the spices first, roast them for a couple of minutes, making sure not to burn them. Add the orange juice (or white whine) to loosen everything from the bottom of the pot (it should smell delicious, especially if you used the whine!)

Now add the chunks of beetroot, carrots, and grated ginger, stir the mixture for a couple of minutes, finally adding the broth.

In case you use a high speed blender (I use the Vitamix), this is the moment to transfer everything into it an run the soup program. Otherwise you will need to cook the vegetables for about 15-20 minutes until they have softened a bit. Finish off by using a hand blender to make it into a creamy soup.

Season with pepper, and salt, and serve with a generous sprinkle of walnut oil, roasted seeds, fresh basil leaves, and treat yourself with a few crumbles of feta cheese (or a plant based alternative) on top!

To facilitate the intake of iron have a glass of (freshly squeezed) orange juice along with the soup!