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This vegan beet, potato, and leek soup is a creamy delicious soup with the prettiest shade of red! You’ll love how easy it is to make too! vegan beet, potato, and leek soup This weekend we got a ton of snow here in Montreal. And I mean a ton.  I’m talking snowed in and can’t leave the house and sitting around bored and what am I going to do, oh I know I’ll stay in and make a cozy beet soup recipe kinda ton. But seriously, I was actually snowed in over the weekend because of the storm, and I actually did make this recipe for vegan beet, potato, and leek soup. vegan beet, potato, and leek soup I mean, what else was I going to do? Well, I did also make a batch of my triple coconut oatmeal cookies too. (Hey, I needed some dessert, okay?) But back to this soup recipe for a second. I had some beets in my fridge and was trying to figure out something else to do with them other than add them to my salads. Now, I’m going to be totally honest with you….I’m not the biggest fan of beets. Don’t get me wrong, I don’t dislike them, but they’re definitely not my favorite vegetable. I find they can often have a really overpowering earthy flavor if they’re not prepared well. vegan beet, potato, and leek soup vegan beet, potato, and leek soup  vegan beet, potato, and leek soup But this soup…this soup you guys! This soup has no overpowering “beety flavor.” So if you’re not the biggest fan of beets don’t shy away from this recipe! The leeks, onion, and garlic give this soup such a rich flavor, and the potatoes make it thick and creamy. And let’s not forget about the colour…who doesn’t want to eat such a vibrant soup!
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vegan beet, potato, and leek soup

vegan beet, potato and leek soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4-6 servings 1x
  • Category: Lunch/Dinner
  • Method: Cook
  • Cuisine: American

Description

This colorful vegan beet, potato, and leek soup is not only a creamy delicious soup, but also just at beautiful as tasty!


Ingredients

Units Scale
  • 2 tbsp avocado oil (or vegetable oil
  • 2 leeks, chopped
  • 1 small onion, chopped,
  • 4 garlic cloves, chopped
  • 3 medium potatoes, peeled and chopped
  • 3 small beets (or 2 larger), peeled and chopped
  • 4 cups vegetable broth
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • salt & pepper to taste

Instructions

  1. Heat the avocado oil in a pot on medium-high heat.
  2. Add the leeks and onion and let cook for 3-4 minutes on medium heat
  3. Next, add the garlic and let cook another 2-3 minutes.
  4. Add the potatoes, beets, vegetable broth, cayenne pepper, and cumin and bring to a boil.
  5. Cover and let simmer for 20-25 minutes, or until the potatoes and beets are tender.
  6. Using a blender, or hand blender, blend the soup until smooth.
  7. Season with salt & pepper to taste.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 189
  • Sugar: 7g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 7g
Tips & suggestions:
  • Depending on how large your beets are, the soup may be pinker, or more orange. More beets=more pink!
  • Add 1/2 cup coconut milk to make this soup extra rich & creamy
  • If you love this recipe for vegan beet, potato and leek soup you’ll also love this green goddess broccoli soup!
This vegan beet potato and leek soup recipe is creamy, healthy, and so easy to make. It's simply the best!

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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14 Comments

  1. Sonja says:

    Absolutely delicious! This recipe is a keeper. I used a Russet potato I had on hand. The spices were perfect. The coconut milk was a nice final touch.

    1. Jessica Hoffman says:

      So happy you enjoyed the recipe 🙂

  2. Susan says:

    Looks fantastic. Does it freeze well? 

    1. Jessica Hoffman says:

      Hi Susan, yes! You can freeze this soup.

  3. Amanda says:

    This soup is SO yummy!!! I made it for the second time today. Thank you.

    1. Anna Oppermann says:

      So glad you love it! Thanks for sharing, Amanda!

  4. Em B says:

    Well this was easier than i expected- making soup using this recipe was a great way to use up some veggies (i added in a couple of carrots and parsnips too!) and produce a yummy meal! Making another variation today with chillis and broccoli in aswell (and weirdly; a bit of a cooking apple just to see what happens flavour-wise!)
    Thanks for a great, simple and v tastey soup 🙂

    1. Anna Oppermann says:

      I’m glad you enjoyed the recipe! ?

  5. Milda says:

    A very yummy simple and extremely healthy soup. I skipped the oil but added a bit of miso paste. It turned out great. After some thought as to what could make it more filing (as I was planning to eat it without any bread (needed to avoid chewing for a few days :))), I added some canellinni and navy beans (blended them in). And I found that the flavor improved even more! Will definitely be repeating this one. Great job and thanks for sharing! 🙂

    1. Jess says:

      Thank you Milda! Glad you enjoyed the recipe.

  6. Estera says:

    So good, I loved it! I’ll add less cumin next time but other than that is a keeper. Thank you!!

    1. Jess says:

      Thank you Estera! Glad you enjoyed the recipe 🙂

  7. Samantha Chia says:

    Hi Jess!

    I loved this recipe :). I just wanted to let you know that in the 2nd step of the instructions, I think you meant: “Add the leeks and onion**, and let cook for 3-4 minutes on medium heat.”

    Thanks for all you do,
    Samantha

    1. Jess says:

      Hi Samantha, Thank you!!