This creamy vegan beet soup with apples & ginger is as delicious as it is beautiful, and totally perfect for a Valentine’s Day dinner with your love.
With Valentine’s Day around the corner, I got you covered with this awesome creamy beet soup that is super easy to pull off (even for the non-chef), but also crazy beautiful in the bowl. Impress your loved ones with this beet soup that looks restaurant quality but in reality, didn’t take long to pull together.
Why This Recipe Works
I love beet soup in general (check out my recipe for yellow beet soup here), but this one is particularly sweet and warm thanks to the addition of apples, ginger and apple pie spice. Is it butterflies in your date’s stomach or the warming spices? That’s up to you two to decide!
Most of the work on this recipe is just preparing it to go in the pot. After you’ve sliced and diced, the soup just simmers. That’s the beauty of it. Spend this time working on something else (like maybe a dessert like these No Bake Nutella Cheesecake Cups)
It’s not just pretty and pink, it’s also packed with nutrients from the beets and apples. Two birds, one stone! Don’t feel like you need to restrict yourself to having this for Valentine’s Day, enjoy this nutritious soup year around.
Table of contents
Key Ingredients
Beets — Beets are rich in vitamins and nutrients. They’ve got antioxidant properties, anti-inflammatory properties, and fibre as well!
Apples — The apples help add to the natural sweetness that this beet soup has without adding any sugars to it.
Warming Spices — the ginger and apple pie spice gives you this warm feeling from the inside out. If you’ve never tried apple pie spice in a soup, I 100% recommend you give it a try!
Coconut Milk — To help make this soup creamy without adding heavy cream to it, we use coconut milk instead.
How To Make This Recipe
Step 1: To a large soup pot, heat the olive oil over medium heat. Add the onion, garlic and ginger and saute until fragrant and soft, about 3 minutes.
Step 2: Add the beets, apples, vegetable broth, and apple pie spice, cover and cook for 40 minutes or until the beets are soft.
Step 3: Add the cream from the top of the coconut milk can, along with ¼ cup of the coconut water to start. Transfer to a blender (or puree with a hand blender) until very smooth. If too thick, add more of the coconut water and season with salt and pepper, to taste.
Expert Tips
Don’t have apple pie spice? Make your own by combining 4 tablespoons ground cinnamon, 1½ teaspoons ground nutmeg, ½ teaspoon ground allspice, 1 teaspoon ground ginger, and 1½ teaspoons ground cardamom. If you have extra, store it in an airtight container inside of your spice cabinet.
When peeling and dicing your beets, be careful of stains. To avoid stains on your wooden cutting board, you can spray it with some oil beforehand so the stains don’t set in. If your hands are stained, just rub some baking soda on them with some water and that should help clear it up.
When blending hot soup, you need to make sure there’s a way for the steam to release. Most lids should have an option for that. If not, let the soup cool a bit before blending or use an immersion stick blender instead.
Recipe FAQs
Yes! My son loves the natural sweetness of the beets and apple in this soup. I also find a lot of kids (especially girls, thanks to society’s gendering of foods) love PINK foods, so this will be a huge hit with your whole family on Valentine’s Day.
Yes! I actually sometimes double the recipe for this vegan beet soup and place half of it into a large freezer bag laying FLAT in my freezer. this makes it way easier to stack so you don’t have a bunch of mis-shapen freezer bags taking up space.
Candy cane beets also gives your beet soup a beautiful pink colour if you want to use a different beet. While golden beets can be used as well, it’ll no longer be pink!
Use any nuts, seeds, dried berries, crispy chickpeas, etc you have on hand! I also like hemp hearts as a topping as it adds extra nutrition to the soup.
More Recipes You May Like
Want some more vegan Valentine’s Day recipes that would compliment that beautiful vegan beet soup nicely? Try these ones!
- VEGAN AVOCADO ZUCCHINI NOODLES WITH PESTO
- PISTACHIO PARSLEY VEGAN PESTO PASTA SALAD
- VEGAN UNSTUFFED CABBAGE ROLLS IN A BOWL
- VEGAN GUACAMOLE STUFFED SWEET POTATOES WITH SPICY CHICKPEAS
What are you going to be doing or serving for Valentine’s Day? Do you go out for dinner or stay in and cook? Leave me a comment below!
Beet Soup with Apples & Ginger (Vegan)
Ingredients
To top:
- Coconut yogurt or additional coconut milk or cream
- Pumpkin seeds
- Pomegranate arils
Instructions
- To a large soup pot, heat the olive oil over medium heat. Add the onion, garlic and ginger and saute until fragrant and soft, about 3 minutes.
- Add the beets, apples, vegetable broth, and apple pie spice, cover and cook for 40 minutes or until the beets are soft.
- Add the cream from the top of the coconut milk can, along with ¼ cup of the coconut water to start. Transfer to a blender (or puree with a hand blender) until very smooth. If too thick, add more of the coconut water and season with salt and pepper, to taste.
Notes
- Don’t have apple pie spice? Make your own by combining 4 tablespoons ground cinnamon, 1½ teaspoons ground nutmeg, ½ teaspoon ground allspice, 1 teaspoon ground ginger, and 1½ teaspoons ground cardamom. If you have extra, store it in an airtight container inside of your spice cabinet.
- When peeling and dicing your beets, be careful of stains. To avoid stains on your wooden cutting board, you can spray it with some oil beforehand so the stains don’t set in. If your hands are stained, just rub some baking soda on them with some water and that should help clear it up.
- When blending hot soup, you need to make sure there’s a way for the steam to release. Most lids should have an option for that. If not, let the soup cool a bit before blending or use an immersion stick blender instead.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Shawn Harris says
Love this soup! I doubled it and am so happy I did. I froze the leftovers for later! One of my new favorites!!
Carolynn says
Very tasty, but was not thick as expected. Even used full fat coconut milk. Double checked the recipe but it was followed as stated. Will reduce the broth next go around.
Benny says
I lіke the helpful іnformation yoս supply in your articles. i didn’t know beetroot had these much health benefits.
Thanks again for the tips
Misia says
I don’t exaggerate saying that this soup tastes like looove.
The coconut milk adds something special to it and its just comforting as mom’s food. Love it
Cheryl Ferren says
Wonderful soup. I added cabbage and carrots and little orange zest and juice. Loved loved loved it. The coconut milk really takes it to a whole new level of delicious!
Hadley says
So tasty and wholesome and nutritious! Honestly could be made any time of year – warm for winter but not too heavy for summer either! I’ve never had anything with quite this flavor profile but I really enjoyed it! The apple gives such a nice tang. I served it up with hemp hearts and homemade gluten free sourdough. So yummy!
Abbey Sharp says
Sounds perfect!!
ashley says
Sounds delicious! I’ve been getting lots of beets in my organic vegetable deliveries and have been looking for new recipes, making this for our Christmas dinner tomorrow! Thanks for sharing
Abbey Sharp says
Awesome! Thanks Ashley 🙂