• Prep-time: / Ready In:
  • Makes 9 cups soup + ¾ cup cashew cream
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Get a spoonful of spring with this creamy, colorful beet soup, which has full, well-balanced flavors without being heavy. For the most vibrant appearance, choose the darkest red beets you can find. 

Tip: If garlic scapes are not available, use 2 tablespoons chopped fresh chives and 1 clove garlic, minced.

By Nancy Macklin, RDN,


  • ½ cup chopped red onion
  • 2 tablespoons sliced garlic scapes, plus more for garnish (see tip in intro)
  • 6 cups low-sodium vegetable broth
  • 3 cups chopped peeled beets
  • 3 cups chopped cauliflower
  • 3 cups chopped red potatoes
  • 2 teaspoons dried herbes de Provence
  • ¼ teaspoon crushed red pepper
  • Freshly ground black pepper, to taste
  • ⅓ cup raw cashews, soaked for 30 minutes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard
  • ½ to ¾ cup unsweetened, unflavored plant-based milk
  • Fresh microgreens and/or radish sprouts (optional)


  • In a large pot cook red onion and garlic scapes over medium 3 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next five ingredients (through crushed red pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until vegetables are very tender. Cool slightly. Working in batches, transfer soup to a blender; cover and blend until smooth. Season with black pepper.
  • In a small blender or food processor combine cashews, garlic powder, onion powder, and dry mustard. Blend until smooth, gradually adding milk until cashew cream is about the same consistency as the soup.
  • Ladle soup into bowls. Top each serving with 2 tablespoons cashew cream and use a spoon to swirl. If desired, garnish with additional garlic scapes, microgreens, and/or radish sprouts.

Comments (8)

(5 from 6 votes)

Recipe Rating

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Pretty good! I used an immersion blender instead. I also used water instead of veggie brother so I added extra garlic and some salt and spices. Added navy beans after I blended for protein. Cashew cream looked pretty on top.


Delicious and beautiful

lauri bailey

is there an economical substitution for herbes de provence? maybe a blend of some common spices kept in most pantries?


This took so long to cook! About an hour of simmering until the beets were tender. If I were to do it again I would boil the beets first. However, while this was a good recipe it wasn’t outstanding so I probably won’t make again.

John Hoffman

Just made this beet soup. I thought it was great, and very tasty. Did not lack in the spice department - therefore not the least bit bland. My wife who is far from plant based, thought the soup was decadent, and something you’d get a a fancy restaurant. I’m not surprised to hear her say that, I can hold my own in the kitchen no doubt. If I could attach a picture, we ate with the creama drizzled in a circle, and since I had fresh alfalfa sprouts on hand, added a small mound in the center of the creama. Dinner was a shredded broccoli salad with honey mustard dressing, and I had a smoked tempeh, lettuce and tomato sandwich. Damn Good! And I just remembered something. It’s winter here in Winnipeg still, so garlic scapes are not to be found. I used a couple cloves of garlic and about a third of a shallot, minced. Thanks again to Team Plantstrong for another fabulous recipe! You folks rock.

Grammars A

Made this soup for the first time today,had to sub a couple of things. Shallots for garlic scales and used Kirkland organic spices. It is soooo good!!!! Thank you for all that your team does for the rest of us.

Jan Reynolds

First time I made this I thought it was bland (followed the recipe). Next time I oven roasted the veggies with a light coating of coconut oil, paprika, cumin and coriander, then added to the pot with other ingredients. Much better depth of flavour

Mary Lorah

How much of the additional spices did you add, or just to taste? Thanks!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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