This Beetroot Soup Recipe starts with a story of me eating beet soup in Ireland this year and remembering one of my favorite books. The beetroot soup that I ate at the Green Barn (one of the best restaurants in Ireland that I went to). It was delicious and inspired me to create this beet soup recipe. Everything in Ireland was fresh and grown by the producers. I know you will fall in love with this vegan soup recipe just like I did.
Whole 30/ Paleo Soup
This beet soup is actually Whole 30 and Paleo as well. I recently started this diet and have been scouring the internet and my own recipe card files for recipes that are compliant for the Whole 30. I have published a new recipe that’s not vegan but is ideal for those on the whole 30 and the paleo diet. Check out this Paleo Shredded Buffalo Chicken Recipe made in Instant Pot. To make this soup a Paleo Soup recipe you just have to pay attention to the ingredients.
The Vegetable broth needs to be homemade or Whole 30 compliant. I found that the Pacific Organic Vegetable brand is compliant, but I am sure there are plenty of brands that work, you just need to read the labels. Also, the coconut milk must be canned and one of the few compliant brands is Thai Kitchen. Lastly, try to buy organic produce whenever possible as this is also part of the paleo diet and whole 30 challenge.
Health Benefits of Beet
Beets are said to help lower your blood pressure as they are very high in fiber. They are also extremely low in calories and has virtually no fat. Beets are a great option for your morning smoothie or even a beetroot soup for dinner or a hearty filling lunch. This amazing veggie is packed with vitamin c, folate is a B vitamin, potassium, calcium, iron, magnesium, manganese, phosphorous, zinc, copper, and selenium.
The Story Starts with a Beet
One of my favorite books starts the story describing a beet. It seems bizarre to be opening a book called Jitterbug Perfume and have it start with a vivid description of a Beet. Here is the quote from Tom Robbins’ Jitterbug Perfume:
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can’t squeeze blood out of a turnip…
The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin’s favorite vegetable. You could see it in his eyes.”
Love books as much as I do, check out the Jitterbug Perfume book here.
Watch my Facebook Live Video making the Beetroot Soup Recipe (13:18 min.):
Beetroot Soup Recipe
- 1 beet peeled and diced
- 1/4 cup dill fresh
- 1 tsp minced garlic
- ¼ cup carrot diced into small pieces
- 8 oz vegetable broth
- ¼ cup diced red onion
- ¼ cup coconut milk
- Salt to taste + pepper
- Peel and dice beet, and cook in a pot over medium heat vegetable broth, and minced garlic for 20 minutes, stirring frequently.
- Pour into a blender and pulse until smooth, then return to pot.
- Add in onions, carrots, and some of your dill. Cook for another 10 minutes over medium-high heat.
- Serve sprinkled with dill and a coconut milk drizzle.
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