Dairy-Free Creamy Beet Soup
Prep time
Cook time
Total time
This recipe is adapted from Jane's cookbook, Eat to Beat Fatigue.
Recipe type: Soup
Cuisine: German
Serves: 3 servings
  • 4 to 5 small to medium pre-cooked beets, chopped (see Beet Note below)
  • 3¾ cups vegetable broth, or as needed (see Broth Note below)
  • ¾ cup full-fat canned coconut milk or coconut cream
  • ½ lime, juiced
  • ½ teaspoon dill (optional)
  • Salt, to taste
  • Dairy-free yogurt, sour cream, or coconut cream, for topping (optional)
  1. Place the beets, broth, coconut milk or cream, lime juice, and dill (if using) in your blender. Puree until smooth.
  2. Pour the soup into a pot and heat. Season to taste with salt.
  3. Divide the soup between three bowls, and top with dairy-free yogurt, sour cream, or coconut cream, if desired.
Beet Note: You can find pre-cooked beets in the refrigerated section at many grocery stores. They come with about 4 or 5 beets per package, making this recipe very easy! If you need to cook your own, simply trim the beets and boil them until tender. The peels should slip off once cool enough to handle.

Broth Note: You can use less for a thicker soup, or add more for a thinner one. If you don't have any broth on hand, you can substitute water or unsweetened dairy-free milk beverage, for a creamier finish.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-creamy-beet-soup