Anti-Inflammatory Cold Beet Cream Soup With Apple & Ginger (Vegan, GF)

July 23, 2020
In Hungary, we love to cool off from summer heat by eating cold creamy soups, mainly made of fruits like sour cherry and yogurt. I received a bunch of beets the other day. So I thought, why not make a cool, creamy soup using the beets rather than the traditional cherry? The result is a delicious filling soup that will keep up in your fridge up to 3 days. Beets are rich in brain-boosting folate, magnesium, potassium, iron, and vitamin C, and anti-inflammatory pigment called betalain. Enjoy this nutritious one-bowl meal!
cream of beet soup

Anti-Inflammatory Cold Beet Cream Soup With Apple & Ginger (Vegan, GF)

Recipe Type: Soups and Stews
utensils YIELDS 2 servings
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  • 7 medium sized beets, diced
  • 1 large apple, diced & peeled
  • 3 tbsp soy yogurt
  • to taste salt, pepper
  • 1 tbsp lemon juice
  • 1/2 tsp nutmeg
  • 1.5 L water
  • 1 knob of ginger (thumb-sized), peeled, diced
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1. Peel and dice the apples, ginger and the beets (watch out because it can color everything), and place them in a medium pot, add just enough water that covers them and bring it to a boil. Once boiling, take the heat back to minimum and let it simmer until beets are tender.

2. Season with salt, pepper and nutmeg.

3. Once the beets are cooked, place the medium pot in a larger pot that is filled with cold water, so the soup can cool down. Once it cooled to room temperature, add the soy yogurt and using a hand blender, make a smooth creamy soup. Place the soup in the fridge until it cools perfectly. Serve cold.

4. If you’d like it a little more crunchy, you can take out few slices if beets before you blend it, cut the slices into tiny pieces and put back in the soup after blending.

Also by Imola: Italian Style Vegan Lentil Stew With Spinach

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Photo: Imola Toth


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