Beet and Leek Soup

Get ready to dive into Beet and Leek Soup—your taste buds' new BFF! This velvety, sumptuous blend is a vitamin-packed treasure that'll make you question why you ever doubted beets.

Hey there, food lovers! Ready for a bowlful of heaven that’ll make you shout, “Yes, please!” from the mountaintops? Say hello to my Beet and Leek Soup! here is a soup that turns heads!

You read that right! Even if you’ve been giving beets the cold shoulder, this soup will have you singing a different tune. It’s a symphony of colors and flavors, all bursting with vitamins that’ll make your body want to break out into a happy dance!

The ingredients and their benefits!

  • AVOCADO OIL: I love cooking with avocado oil. It’s such a healthy oil full of healthy fats and you don’t really taste it as it’s quite mild. 
  • LEEKS: leeks are just born to be in soup! They have such a beautiful but mild sweetness as they cook. And not to overpowering 
  • RED ONION: I chose red onion for the caramel notes as it cooks. Brown or white onions can absolutely be subbed 🙂 
  • GARLIC: the best flavor base for any soup. Accentuates all the other flavors and adds just the most amazing aromatic flavor. Plus. It boosts your immune system so win win!!
  • GINGER: adds such a lovely spicy note. Pairs so well with the earthy beet and sweet leek! Plus it aids in digestion so it’s a perfect addition. 
  • BEETS: hear me out!!! I know beets can be polarizing! They are very earthy in flavor. But trust me! With all the flavors combined. The beet shines in all its glory! Buy fresh organic beets and thank me after eating this soup!!
  • PARSNIP: is a very underused root veg and I just love it in soup. It adds an earthy creaminess and perfect sweetness 
  • VEGETABLE BROTH: most soups ultimately get their flavor from broth. You can make your own or simply buy a good quality stock cube and follow the packet directions. The broth is essential in balancing out all of these sweet veggies! 
  • BEET POWDER: optional but I always try to add an additional health boost when possible. Adding a touch of beet powder boosts color, flavor and extra nutrition. But can absolutely be omitted 
  • EVERYTHING BAGEL SEASONING: not your typical topping for soup!!! Haha but boy was this a great experiment!! I adore everything bagel seasoning. The toasted sesame flavor is just amazing! So adding it as a garnish not only adds to the amazing flavor. But the toasty crunch is just incredible!!
  • FRESH THYME: fresh thyme is just pure magic. Add at the end and stir through as you eat and it releases the most beautiful flavor and aroma !!

Let’s make this kitchen escapade fun and delightful. Here are your five steps to Beet and Leek Soup ecstasy:

The Aromatics Sauteé

Get that avocado oil heated up in your favorite stockpot. Drop in your leek and red onion, and let them sizzle until they’re just soft and fragrant. Ah, the smell of success!

Spice It Up!

With your leeks and onions softened, throw in your garlic and ginger. You’ll only need a minute or two here, just long enough for their aromas to make your kitchen smell like an international spice market!

The Beet Drop

In go your beets and parsnips! Sauté them briefly with the aromatic base you’ve created. Then, pour in your vegetable broth. Turn up the heat and let the pot bubble away until you can easily pierce those beets with a fork.

Blender Magic

Time for your blender to shine. Ladle your soup into it, and blitz until you get that creamy, dreamy texture. If you’re using beet powder, now’s the time to add it.

Garnish and Serve

Pour your soup into bowls and get creative with the garnish! Fresh thyme and everything bagel seasoning give this dish its final, whimsical touch. Voilà!

I often get asked why I focus on plant-based recipes. The answer is simple: plants offer an incredible range of flavors, textures, and health benefits. They’re universally enjoyable, whether you’re vegan or just looking for something new to tantalize your palate.

So, you thought beets were just for salads, huh? Well, prepare to be amazed. This soup is a transformative experience. If you’ve been giving beets the side-eye, it’s time to give them another shot. They’re not just an accessory in this soup; they’re the main event—the soul and the heartbeat. I hope you enjoy this recipe half as much as I enjoyed making it!

Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Beet and Leek Soup

Even the biggest haters of beet haters gonna love this soup!!! Silky velvety sweet savory yesssssss. Packed full of essential vitamins and minerals. This soup not only tastes great but your body will do a happy dance too. Let’s get soupy wid it!!!
Prep Time 15 minutes
Cook Time 50 minutes
Course Appetizer, dinner, lunch, Main Course, Side Dish, Soup
Cuisine Vegan
Servings 4

Equipment

  • blender
  • large soup pot

Ingredients
  

  • 2 tbsp avocado oil or olive oil
  • 1 leek sliced
  • ½ red onion diced
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger peeled and finely chopped
  • 3 large beets (or 4 beets, if smaller) peeled and diced
  • 1 medium parsnip peeled and diced
  • 4 cups vegetable broth or more for a soupier texture
  • 1 tbsp beet powder optional
  • salt and pepper to taste

Instructions
 

  • Heat the avocado oil in a large stock pot on medium high heat. Add the onion and leek and cook for 3-4 minutes, until softened.
  • Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
  • Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
  • Use a ladle to transfer the soup to a high-powered blender. Add the beet powder and Blend for one minute or until creamy. And garnish with thyme and everything bagel seasoning!
Keyword colorful food, easy soup recipe, plant based, plant based soup, vegan, vegan leek soup

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Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

Let's get social!

Search

Most Recent Recipes

Subscribe for more!

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