Vegan Rosemary-Garlic Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Deep-roasted beets bring a natural caramelized sweetness to this vibrant soup, built on a base of softened onion, carrot, and celery simmered with smashed garlic, fresh rosemary, turmeric, and ginger. Everything gets blended silky-smooth, then finished with a splash of apple cider vinegar for a bright, tangy edge that balances the earthy sweetness of the beets. A generous swirl of coconut cream on top adds a cool, rich contrast, while fresh parsley keeps each bowl looking as good as it tastes. It's the kind of soup that feels indulgent but is really just clever roasting and good seasoning doing the heavy lifting. This one's a genuinely great fit for a vegan table, whether you're serving it as a starter or making it the whole meal with some crusty bread on the side.

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Ingredients

4 servings

For the soup

1.5 lb beets (about 4 medium), peeled and cut into 1-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed and peeled
2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
2 sprigs fresh rosemary
½ tsp ground turmeric
¼ tsp ground ginger
4 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 cup water
1.5 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

¼ cup full-fat coconut cream, for swirling
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cubed beets on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with little resistance.
2
While the beets roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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