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Beet Soup

ISSUED // February 28

Beet Soup

Why we love this recipe

Here's a vibrant recipe for beet soup that the whole family will enjoy. Ayurveda emphasizes the importance of eating as many fresh, home-cooked meals as possible to promote health and longevity.

Don’t like borscht or beet soup? You might be surprised! This tasty recipe is bursting with color, flavor, and nutrients.

Beets and Ayurveda

Beets are naturally sweet to the taste, which makes them very balancing for both Pitta and Vata doshas, especially when cooked. Full of fiber and nutrients, beets are also a good source of natural nutrients such as iron, potassium, and vitamin C.

Try this warm, grounding beet soup recipe on chilly evenings when you crave comfort.


  • 2 cups of finely sliced fresh beets cut into ½ inch pieces
  • 1 teaspoon of minced parsley
  • 1 stalk of celery, chopped
  • ½ onion, chopped (optional)
  • 1 tablespoon of ghee
  • 1 carrot, grated
  • ½ cup of potato, chopped
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of organic raw sugar
  • 5 cups of water or vegetable broth
  • Fresh yogurt for garnish


  1. Sauté onion in ghee for 5 minutes. Add water, beets, potato, carrot, and celery. Bring to a boil, then cover the pot and bring heat to a medium low.
  2. Allow to cook for 45 minutes or until beets are tender but not overcooked.
  3. Add lemon juice, sugar, salt and pepper. Stir well. Serve with a dollop of yogurt or sour cream on top.

Like this Recipe for Beet Soup?

Explore more Fall (and Winter) Meals: Ayurvedic Soups!

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