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vegan beet, potato, and leek soup

vegan beet, potato and leek soup

  • 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


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


  • 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


  1. Heat the avocado oil in a pot on medium-high heat.
  2. dd 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.


  • Serving Size: 1 bowl
  • Calories: 189
  • Sugar: 7g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 7g

Keywords: vegan beet, potato and leek soup, vegan soup, healthy soup recipe