Beet and Parsnip Soup

This stunning pink soup combines earthy beets with subtly nutty parsnips for a creamy, comforting bowl that's as beautiful as it is delicious. Perfect for cozy dinners and guaranteed to impress guests with its vibrant color and rich flavor.

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Course: Appetizer, Soup

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 145kcal

Equipment

Ingredients

2 tbsp avocado or olive oil
1 yellow onion diced
3 cloves garlic minced
1 tbsp fresh ginger minced
3 large beets peeled, diced
1 –2 parsnips peeled, diced
4 cups vegetable broth
Salt and pepper to taste
Coconut cream or yogurt for garnish
Fresh parsley for garnish
Black sesame seeds for garnish

Instructions

Heat oil in a large pot over medium heat. Cook diced onion for 3–4 minutes until softened.
Add minced garlic, ginger, salt, and pepper; cook for 1–2 minutes until fragrant.
Stir in diced beets, parsnips, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
Using an immersion blender or regular blender, blend soup until completely smooth.
Serve hot with a swirl of coconut cream or yogurt, fresh parsley, and black sesame seeds.

Notes

Add a splash of apple cider vinegar before serving for extra depth of flavor

Fresh dill makes an excellent alternative garnish to parsley

If soup is too thick, thin with additional vegetable broth

For a richer flavor, roast the beets and parsnips before adding to the pot

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months

Wear gloves when handling beets to prevent staining your hands

For a completely vegan version, use coconut cream instead of yogurt for garnish

Nutrition