Creamy Roasted Beet Soup

Roasted Beet Soup
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This beet soup is easy to make and full of nutrient goodness. You can either use potatoes or cauliflower or any other vegetable as a base to break down that very strong beet taste while still enjoying its delicate flavor. Beets are a highly nutritious vegetable that provide an array of health benefits! They are an excellent source of folate; only 1 medium beet provides 50% of your total folate requirements for the day. Beets can support and lower blood pressure, improve physical performance, are a nutrient powerhouse, fight inflammation, support healthy liver detoxification, reduce the risk of dementia and they can ease constipation. Here are 8 reasons why you should eat more beets!

3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 4 trimmed medium beets (600g)
  • 2 tbsp coconut oil
  • 2 leeks, trimmed, halved lenthways and thinly sliced
  • 2 medium potatoes, (400g) potatoes, peel and chopped
  • 3 garlic cloves, crushed
  • 4 cups (1L) vegetable stock concentrate or other stock
  • sea salt and pepper, to taste


  1. Preheat oven to 350 F (180 C).
  2. Individually wrap beets in foil and bake for 50-60 minutes, or until just tender when tested with a skewer.
  3. Remove foil and peel and chop roasted beets. It may be helpful to wear gloves to avoid red hands.
  4. Heat oil in saucepan over medium heat and sauté leeks, potatoes and garlic until leeks are soft. About 5 minutes. Add beets, vegetable stock and pepper. You can also add a pinch of cayenne if you wish.
  5. Cover soup and bring to boil then simmer for 20 minutes.
  6. Blend with a blender, or a stick blender until smooth. Garnish with salt and pepper and add some greek organic yogurt or coconut cream and chives.


  • Leek – scallions, spring onion
  • Beets – sweet potato, pumpkin
  • Potato – cauliflower, sweet potato, carrots, winter squash
  • Coconut oil – olive oil

Prep time: 30 minutes

Cook time: 1 hour, 30 minutes

Total time: 2 hours

Servings: 6

  • Nutrition per serving:
  • Calories120
  • Fat4g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium160mg
  • Carbohydrates18g
  • Fiber4g
  • Sugars7g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from