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Spicy Vegan Beetroot Soup


Flu season is in full effect in our area so homemade soup with local seasonal vegetables proves all of the nourishment needed to preserve hydration and aid in recovery.

As we’ve mentioned before, beets haven’t always gotten love in our house. But we changed that last year by trying borscht for the first time, and life hasn’t been the same. Our next adventure though takes us in the world of vegan cuisine and this vegan beet soup, purple cabbage, tomato, apple-cider vinegar, and just a little bit of heat, is the perfect warm-up during cold weather. So stay well rested, hydrated and fed! Try this recipe and experience these glorious purple veggies the way Mother Nature intended!


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1 tbsp olive oil
½ oz coconut butter
1 large carrot, diced
1 celery stick, diced
1 red onion, finely chopped
1 shallot, finely chopped
1 red bell pepper
3 medium sized beetroots, peeled and diced (go for the tri-color red, yellow and orange)
2 medium potatoes, diced
2 garlic cloves, finely chopped
6 cups of vegetable stock (with vegan vegetable bouillon)
1 tsp apple-cider vinegar
½ purple cabbage finely shredded
2 tomatoes, skinned, cored and chopped (or 1 can of crushed tomatoes)
2 springs of Thyme
1 Bay Leaf
1/8 teaspoon all spice
1/4 teaspoon ginger
1/4 teaspoon paprika (spicy welcomed)
Pinch of cayenne pepper
Pinch of nutmeg
Salt and black pepper to taste
Sprig of parsley
1/4 jalapeno pepper
1 squeeze of lemon juice
1 cup, almond milk

To Serve
1 tbsp vegan yogurt
1 tbsp finely chopped dill


Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 0min
  • Meal Time Végane
  • Serves 4


  1. Heat the olive oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes.
  2. Add the beetroot, shallot, potato and garlic. Cook for a couple of minutes, until well coated and combined. Add the spices.
  3. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Then remove the sprigs of thyme and bay leaf.
  4. Roast the tomatoes, bell and jalapeno peppers in the oven until soft (roughly 30 minutes). Remove the skin and add to the pot.
  5. Add the cabbage and tomatoes. Add the vinegar. Cover and leave to simmer for a further 20 minutes.
  6. Add milk and more butter. Blend all the ingredients with a hand blender.
  7. Serve the soup with dollops of vegan yogurt and a sprinkling of dill.

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