Velvety Beet Soup

A delicious and healthy take on traditional beet soup made vegan and super fast in a blender. Loaded with dill and swirled with a cashew cream it’s velvety and so tasty! 

Clean Eating Beet Soup (Blender Borscht!) via Nutrition in the Kitch

Healthy & Creamy Beet Soup


The first post I ever published on Nutrition in the Kitch was borscht, my Baba’s Borscht. I have a huge sentimental attachment to this soup as some of my greatest memories are when our family would pack up into the minivan and venture on a 12-hour car ride through the Canadian prairies to visit my sweet little Baba (Ukrainian grandmother) in Manitoba during the summer. She would always make us this warm, cozy beet soup among many other amazing Ukranian dishes.

As a young child I actually wouldn’t have anything to do with it! Pink soup? No way. But, as I got a little older and into my teen years, I definitely developed a taste for beet soup. I couldn’t wait to visit Baba to give her a huge hug and enjoy her borscht. I also recognized the care and attention that my Baba put into her cooking, which made me love it even more.

Clean Eating Beet Soup (Blender Borscht!) via Nutrition in the Kitch

Is borscht soup healthy?


Aside from the common addition of sour cream or heavy cream, borscht is a very healthy soup. It’s packed with vegetables including the star ingredient – beets, which are loaded with antioxidants, phytonutrients, and vitamins and minerals. 

As for other health benefits, the soup is packed with immune-boosting garlic, and bacteria-fighting dill!

Clean Eating Beet Soup (Blender Borscht!) via Nutrition in the Kitch

Ingredients for Beet Soup:


To make this delicious and creamy soup you need a simple combination ingredients listed below:

  • raw beets (or you can use the pre-cooked beets in the fresh produce aisle – not canned)
  • carrots
  • onion
  • garlic
  • dill
  • salt & pepper
  • vegetable broth
  • almond milk or cashew milk (unsweetened)
  • tomato paste
  • lemon juice
  • sugar 
  • pickle juice (the secret ingredient!)


Clean Eating Beet Soup (Blender Borscht!) via Nutrition in the Kitch

How To Make Beet Soup in a Blender:


To make this creamy, velvety beet soup the key is using a high speed blender. While I love traditional borscht that has chunks of beets, carrots, and other vegetables in it, I am a big fan of this blended version and it doesn’t require meticulous chopping. 

Here’s what you’ll do:

1/ peel and steam the beets ahead of time (you can also buy pre-cooked beets that come in a package to save time).

2/Saute onions, carrots, garlic, salt, and pepper in a large pan until soft. 

3/ Add in beets, dill, tomato paste, sugar, and stir until heated through. 

4/ Add in pickle juice, lemon juice, and non-dairy milk and heat through. 

5/Transfer everything to a high-speed blender and blend on low increasing to high until smooth.

6/Divide hot soup between bowls and serve with dill and a tablespoon of sour cream, yogurt, or vegan sour cream.

For this revamped version I also made Oh She Glows Vegan Cashew Sour Cream to top the soup and swirl in for that added creaminess!

Clean Eating Beet Soup (Blender Borscht!) via Nutrition in the Kitch

What does beet soup taste like?


This soup has a slightly sweet, slightly savoury earthy flavour that is subtle but satisfying. The beet flavour shines through and compliments the dill perfectly.

The lemon and pickle juice add a delicious touch of tanginess and sour that balances out the creamy almond milk and garnish. 

This past week I made this blender beet soup for Justin and we enjoyed it with baked garlic sausage and locally made vegan perogies…even Hemsley was a fan!

As I sat there and enjoyed my beet soup I thought about my Baba. While she’s no longer with us, I’m sure she was smiling down on us and is enjoying her own endless supply of borscht up there in the heavens!

Vegan Blender Borscht

Vegan Blender Borscht

Yield: 4-5
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A delicious and healthy vegan blender beet soup (borscht) that is gluten free and so easy to make.


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup diced onion (sweet or white onion works best)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cups steamed beets, diced (I used a store-bought package of pre-steamed beets to save time!)
  • 2 tablespoons tomato paste
  • 1/2 tablespoon coconut palm sugar
  • ¼ cup fresh chopped dill
  • 1 tablespoon lemon juice
  • 1/4 cup jarred pickle juice (optional, but so delicious to add it in!)
  • 1 3/4 cups gluten free vegetable broth
  • ½ cup unsweetened almond milk
  • 1/4 cup Vegan Cashew Sour Cream (recipe here from Oh She Glows)


  1. Add oil to a large pan or wide soup pot and heat over medium.
  2. Add in onions, carrots, garlic, salt, and pepper and sautee until soft, about 5-7 minutes.
  3. Add in cooked beets, dill, tomato paste, and coconut sugar and stir until everything is heated through, about 7 minutes.
  4. Add in pickle juice, lemon juice, broth, and almond milk and heat through for 2 minutes.
  5. Transfer mixture to blender, blend on low, then slowly increase to high, and blend the soup until completely smooth.
  6. Divide soup between 4 or 5 large serving bowls and garnish with dill and 1 tablespoon of Vegan Cashew Sour Cream (or a dollop of non-dairy yogurt, sour cream, or greek yogurt).

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Be sure to pin the photo below to save this delicious beet soup recipe for later, and of course share the love…Baba thanks you, haha! 


Pin me!

creamy vegan beet borscht soup in a bowl with dill

Have a wonderful Sunday, 

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Thank you so very much for the delicious recipe. I have always loved borscht and this is very close to the very first one I had. I did not have almond milk so replaced it with coconut milk–probably would be similar in taste anyway. I am planning on making this and sharing it at our dart banquet—hope they love it as much as I did. I find it delicious hot or cold.

  • I just made this and not only is it delicious and incredibly healthy — it’s beautiful too! Thanks for sharing!

  • mmmm i just made this for dinner with a homemade spelt roll and it was so good! i love the dill! and the convenience of the vitamix 😀

  • Is the idea to eat it cold, like a smoothie? Or as a (warm) soup? I don’t understand exactly, but it seems to be delicious!

  • EEEE SOO excited to make this! My Vitamix is in the mail to my house… should be here anytime!

    Good memories is right about borscht! Baba’s are the most special people in the whole world!

  • This looks awesome, I’ll have to try it out soon! I recently started a vegetarian healthy cooking blog, check it out if you get the chance:
    Thanks for always sharing such great recipes and tips!

  • I’m going to try to make this tonight ! Do you shop at Blush Lane – they have organic juicing carrots 25lbs for 20$ .. I have been making so many stocks and juices this week, and this is another way to use them ! Thanks for the share ! I love following you because you share some sweet recipes, I’m much more of an analytical nutritionist but I’m trying to get re-acquainted with my kitchen now that I have a full-sized one!

    • I do shop at Blush Lane! 🙂 Not as often as I’d like – it’s a tid bit pricey, lol, but I do love some specialty items from there! 🙂 Are you working as a nutritionist in Edmonton???

      • Yes, well soon. I graduated from CSNN’s program a couple of weeks ago ! I’m working on getting my site set up and a cleanse/detox/weight loss program tested out and ready to launch together. I’m just finishing up my fourth year of my BSc in Food and Nutrition at the U of A fulltime as well, so I’m not in a hurry to get busy as a RHN yet !

        • Wow! That’s so awesome! You should definitely pass along your business info to me – my business is in the midst of getting a little crazy and building big time, I’ve been playing with the idea of bringing on or teaming up with another nutritionist at some point! 🙂 I’d love to keep in contact!