Beet Soup

Prep 5 min


Cook 25 min


Ready in 30 min

 All you need is 30 minutes to turn fresh beets into a smooth, rich, hot soup. Pair with sourdough bread and a fresh salad for a great dinner.


  • 2½ cups (625 mL) low-sodium vegetable broth
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) salt
  • 4 cups (1 L) beets
  • ½ medium onion
  • 2   garlic cloves
  • ¼ cup (60 mL) orange juice
  • 1 tsp (5 mL) orange zest


  1. Add the ingredients to the Deluxe Cooking Blender in the order listed (don’t add the add-ins). Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

  2. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button until they are fully combined.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving (1 cup/250 mL): Calories 60, Total Fat 0g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 13 g, Fiber 3 g, Sugars 9 g, Protein 1 g

Cook's Tips:

Peel and cut your vegetables into chunks before you measure them.

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