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Golden Beet Soup

With Hanukkah in full swing, one delicious addition to your holiday meals should be a creamy golden beet soup.


Unlike red beets, golden beets have a delicate sweetness that goes well with savory ingredients.


Golden Beet Soup

6 Tbsp. vegan margarine
9 medium golden beets, peeled and cut into 1/2-inch cubes (8-9 cups)
4 1/2 cups chopped onions
4 tsp. peeled and minced fresh ginger
1 Tbsp. finely grated lemon peel
6 cups vegetable broth (more if desired)
2-3 Tbsp. fresh lemon juice
Salt and pepper, to taste

  • Melt the margarine in a large pot over medium heat. Add the beets, onions, ginger, and lemon peel. Cover and cook for 15 minutes, stirring occasionally.
  • Add the broth and bring to a boil. Cover, reduce the heat, and simmer for approximately 1 hour. Remove from the heat and let stand until cool.
  • Purée the mixture in a blender or food processor until very smooth, and then return the soup to the pot.
  • Add 2 tablespoonfuls of lemon juice and thin with more broth, if desired.
  • Season with salt, pepper, and more lemon juice, if desired.

Makes 8 servings

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