A healthy,hearty soup perfect for wintery weather and an evening at home.


  • 2 large beets
  • 4 large potatoes
  • water
  • ¾ teaspoon garlic powder
  • 1 teaspoon salt
  • vegenaise or vegan sour cream (optional topping)


  • Peel and dice the beet and potatoes. Place in a large saucepan. Cover to the top of the vegetables with water and bring to a boil. Turn down to simmer/low heat and cook the vegetables until they are soft when pricked with a fork (check both the beets and potatoes - this takes about 25-30 minutes).
  • Once the vegetables are soft, blend them in a blender or using a hand-held soup blender until creamy, adding water until you reach the consistency you want. Add garlic powder and salt, mix well.
  • Serve by itself or with a dollop of vegenaise or vegan sour cream for added creaminess.

Ready in about 1 hour
Makes 4 servings

About the Author

Desiree Kröper

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