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Warming & aromatic beetroot soup

Beetroot is such a delicious flavour - earthy and aromatic, and once combined with onions, garlic and cabbage, its an amazing comforting mix of flavours for any chilly winter day, alongside a couple slices of crunchy brown seeded toast.

Many of you reading this might have heard or read somewhere by now the many studies with beetroot and the positive effects on our stamina when exercising, but other than the great health benefits for me as a runner I love the flavour. I am happy to eat it in any raw or cooked, steamed, grated, juiced and even pickled, plus their leaves can also be eaten and are packed with nutrients.

Packed with essential nutrients which include manganese, potassium, iron, and vitamin C.

This is one of my favourite recipes, as it's simply chopping a few ingredients, cooking them all together and then it's ready to eat. Once decanted into jars this sits well in my fridge up to 10 ten days, it's perfect for my Sunday meal prepping to make sure I have a good amount of soup ready to eat through the week or even freeze some for later use.


  • 1 red onion

  • ½ tsp celery seeds

  • 1/2 tsp fennel seeds

  • 2 garlic cloves

  • 350g raw beetroot (about 4)

  • ½ red cabbage

  • 1.5 litres vegetable stock

  • 1 cup coconut cream

  • 1 celery stick

  • 1 carrot

  • Salt

  • Olive oil

  • Handful fresh chives and rocket

  • a sprinkling of feta and pumpkin seeds


  1. Peel and chop the onion, carrots and celery, discarding the ends and onion skins, add them to a large frying pan with a little olive oil and cook for 5 minutes until soft.

  2. In a large pot add the fennel seeds, celery seeds, chopped garlic cloves, and vegetable stock (read the instructions with vegetable stock as they all differ depending on the quantities of powder to water).

  3. Next, chop the beetroot and the cabbage into small pieces and add to them to the large pot, season with salt and pepper and stir.

  4. Bring the pot to a boil and simmer on medium heat for 15 minutes, add the cooked mix of carrot, celery and onion, and continue to cook for a further 15 minutes.

  5. Once everything is soft and cooked, turn off the heat and add the coconut cream, then in a blender, mix the vegetables until smooth.

  6. Serve out into bowls with any preferred toppings, but my favourite suggestion is rocket, feta and pumpkin seeds.

  7. Then enjoy and eat up!

I have recently started experimenting with growing beetroots and cabbage at home, the beetroots were in an array of colours to include purples, orange and reds. It has been a fun and educating journey, teaching me patience as they neither of these vegetables grow very quickly, but definitely tasted amazing once picked!



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Lots of love,

Bridgette from Hyper Health Nut,

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