Beet Rosemary Soup

13 60 330
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 2
Beet Rosemary Soup
Health Highlights
A deliciously sweet, hearty, and earthy beet soup.


4 beet(s) Beets, raw
1 potato Potato (cubed)
1 medium Red onion
2 tbsp Coconut oil
1/2 tsp Himalayan sea salt
1/2 tsp Black pepper
1 dash Cayenne pepper
2 tbsp Rosemary, fresh
2 cup Vegetable stock/broth
2 clove(s) Garlic
1 cup Almond milk, unsweetened
1 tsp Nutmeg, ground
1 tbsp hulled Hemp seeds, shelled


  1. Preheat oven to 400°F (204°C).
  2. Scrub the beets and potato clean with a damp cloth and cut into cubes. 
  3. Cut the ends off of the red onion and cut into quarters.
  4. Scoop the coconut oil on a non-stick baking pan and place it in the oven for a few moments. Watch carefully and remove the pan when the oil is melted, about 15 seconds.
  5. Place the beets, potato and onion in the baking pan with a pinch of salt, cracked pepper and cayenne pepper and stir until evenly coated. Place the pan back in the oven and roast the vegetables for a total of 40 minutes, stirring and adding half of the rosemary to the pan halfway through the cooking process. Make sure the roots are fully cooked at 40 minutes with a fork, roast for an additional 10 minutes if necessary.
  6. Place roasted roots in a pot with the veggie stock, garlic and remaining rosemary. Heat on medium-low just until simmering then remove the pot from the stove, adding the almond milk and using an immersion blender to blend soup until it’s smooth. You can add more almond milk here if you prefer a thinner consistency. If you don’t have an immersion blender, a regular blender works just fine. Blending it in batches ensures you’ll have a smooth consistency.
  7. Finally, grate nutmeg using a lemon zester and add additional cayenne to taste if desired. Serve topped with hemp hearts.



  • Use coconut or oat milk.

Nutrition Facts

Per Portion

Calories 330
Calories from fat 164
Calories from saturated fat 129
Total Fat 18.2 g
Saturated Fat 14.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 12.4 g
Cholesterol 0
Sodium 1816 mg
Potassium 988 mg
Total Carbohydrate 39 g
Dietary Fiber 8.6 g
Sugars 15.7 g
Protein 7.1 g

Dietary servings

Per Portion

Meat Alternative 0.2
Milk Alternative 0.5
Vegetables 3.6

Energy sources