Summer Beetroot Soup

Do you know that magical feeling when you throw a bunch of ingredients together in the blender (or a cooking pot ), not really expecting anything special, but then the result turns out incredibly tasty? Simon’s parents have been providing us with plenty of fresh cucumbers and beetroots from their huge vegetable garden the last couple of weeks, which inspired me to create this delicious Summer Beetroot Soup. It’s creamy, refreshing and the flavor of the beetroot is surprisingly soft. Thanks to its gorgeous pink color, this beetroot gazpacho might even invite the fussiest eaters to have a spoonful. I think it’s the perfect summer soup to serve on a hot day.

Summer Beetroot Soup

SERVES: 4 people (appetizer)

EQUIPMENT: blender


1 cup water (or more if you prefer it thinner)
1 small beetroot, peeled and roughly chopped
1 small apple, cored and roughly chopped
½ small cucumber, peeled
1 large tablespoon lemon juice
1 large tablespoon Shiro miso
1 tablespoon spring onion, chopped
Himalayan crystal salt or sea salt and black pepper, to taste
½ ripe avocado, pitted


Fresh dill, or other herbs
Seeds of your choice (I used sprouted pumpkin seeds)
Scoop of unsweetened plant-based yoghurt or a drizzle of extra virgin olive oil
Freshly ground black pepper


  1. Combine water, beetroot, apple, cucumber, lemon juice, miso, spring onion, salt and pepper in the blender. Blend until smooth.
  2. Add the avocado and blend again.
  3. Taste, adjust the seasonings if needed and blend one last time.
  4. Serve chilled or at room temperature. I topped the soup with fresh dill, sprouted pumpkin seeds, unsweetened coconut yoghurt and black pepper.


This Summer Beetroot Soup will stay fresh at least 3 days in an airtight container in the refrigerator.

Now I would love to hear from you! How do you like to serve beetroot? Raw or cooked, as part of a soup, salad or juice? Definitely let me know by leaving a comment down below.

Summer Beetroot Soup

Summer Beetroot Soup



I absolutely love this video and want to try it as I love beet! Just a question before a make it thought, do I have to roast the beet first to get it soft?

Anonymous wrote Reply
Hi, thanks for your comment! No, you don't need to roast or cook the beet to get it soft. You can just peel it, roughly chop it and then blend it with the other ingredients. If you have a high-speed blender (like a Vitamix) at home, the soup will become really creamy & smooth :) Enjoy!
julie wrote Reply

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