Vegetarian Rosemary-Garlic Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Roasted beets are the star here, caramelized in the oven until their edges turn deep and sweet, then simmered down with onion, carrot, celery, garlic, and fresh rosemary into a silky, jewel-toned soup. A touch of turmeric and ginger adds warmth underneath the earthy beet flavor, while a splash of apple cider vinegar at the end keeps the whole pot bright instead of flat or overly sweet. Blended until completely smooth and finished with a swirl of coconut cream and a scatter of fresh parsley, it lands somewhere between rustic and elegant — the kind of soup that looks fancy but comes together in one pot. It's a great choice for a vegetarian table, spoonable, vibrant, and just as good reheated the next day.

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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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