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Pureed Beet Soup with Fennel & Citrus (Instant Pot or Slow Cooker)

This delicious and smooth beet soup is as tasty as it is gorgeous! It’s fruity and earthy and is served with a sweet apple-fennel slaw. I included directions for Instant Pot, slow cooker, and stove top!


White bowl with bright pink pureed beet soup. Soup has an apple fennel slaw for garnish.

Have I ever told you that my favorite color is beet? I love the deep, purple-y fuchsia of a freshly cut beet and the way they turn everything bright pink.

I have mixed feelings about beets, despite adoring their color. I only a have a handful of beet recipes on my site (linked below!) because deep down I think they taste a little like dirt.

Despite (because of?) their “earthy” flavor, (Which, if we’re being honest, is a euphemism for “tastes like dirt”) I do think they’re delicious under certain circumstances.

Like this beautiful pureed soup!

Instant Pot overhead shot with ingredients for pureed beet soup. The ingredients are raw and haven't been cooked yet.

This recipe is one from my Crock Pot cookbook (The Big Book of Paleo Slow Cooking) which is in the process of being out of print. (sob)

I didn’t want it to be gone forever so I wrote up some adaptations for Instant Pot and stovetop and gave it a home here on my site.

What’s in Pureed Beet Soup?

This soup is a fun mixture of root vegetables, fruity orange and apple flavor, and a licorice bite from fennel.

(PS. I don’t really like fennel normally, but it’s REALLY good in this soup. Trust me.)

(P.P.S. And no, I don’t make a habit of creating recipes with foods I don’t like.)

This pureed beet soup is also paleo, gluten-free, and dairy-free! Also meatless and if you use vegetable stock it’s even vegan.

Close up of finished pureed beet soup in a bowl with the apple fennel slaw on top.

Can I serve this beet soup cold?

You can try it, yes. Honestly, I don’t like any cold soups, but beet soups have a reputation for being good cold. Give it a try and let me know what you think!

Do I have to make the slaw?

Well, no, but if you’re serving this for company it’s nice little garnish.

If you like this recipe and want even more beet recipes or WANT to like beets, try one of these!

More Healthy Beet Recipes on Perry’s Plate

The Best Borscht Recipe — it really is. It’s the recipe that helped me give beets a chance. I even made it for a native Russian and he said it was better than his mother’s.

Sauteed Beets with Balsamic Orange Glaze is a bomb Thanksgiving side. Or any time of the year side.

Superfood Beet Brownie Bowl is a tasty breakfast or healthier option for a dessert! Turns out beets make great brownies. I love these beet brownies over some chia pudding topped with berries, nuts, and chocolate.

Candy-Striped Beet & Carrot Slaw makes a nice, cool side dish alongside just about any beef or chicken dish. If you can find candy-striped beets, you’ll love their pink and white striped insides!


If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Instant Pot Beet Soup with Apple-Fennel Slaw

Instant Pot Beet Soup with Apple-Fennel Slaw

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Beet soup is such an impressive looking soup with its vibrant color! It's so easy, though -- just toss everything into your Instant Pot and blend it up when it's all cooked! The apple-fennel slaw is the perfect topping, too.

Ingredients

  • 2 pounds beets, peeled and cut into 1-inch pieces
  • 2 fennel bulbs
  • 2 shallots, peeled and sliced
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 teaspoon dried tarragon
  • 2 cups unsweetened apple juice
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 cups chicken stock
  • 1/2 teaspoon sea salt
  • 2 medium oranges
  • 1 14-ounce can full-fat coconut milk
  • 1 large apple
  • 1 lemon

Instructions

    1. Place beets into the insert pot of your Instant Pot.
    2. Trim the long stems off of the fennel bulbs and set them aside. Cut the bulbs in half, and slice thinly. Place half of the slices into the Instant Pot. Place the other half in a medium bowl and set it aside.
    3. Place the shallots, carrots, tarragon, apple juice, vinegar, mustard, stock, and sea salt into the cooker. Add the zest and juice from one of the oranges to the cooker as well.
    4. Put the lid on your cooker and set it to high pressure for 10 minutes. Let it release steam naturally for at least 5 minutes before releasing pressure manually.
    5. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk. Taste, and add more salt, if necessary. Cover and let it stay warm while you get the slaw ready.
    6. Slice the apple thinly (peeling not necessary) and add it to the bowl with the reserved sliced fennel. Add 1/2 of the juice from the other orange, 1/2 of the juice from the lemon, and a generous pinch of salt to the bowl. Toss to coat.
    7. Serve soup with a couple forkfuls of slaw in each bowl.

Notes

Slow Cooker instructions: Follow the recipe the same way, but increase the chicken stock to 4 cups. Add the ingredients to a 4 or 6 quart slow cooker. Cook for 6-7 hours on low (or 4-5 hours on high). Blend and stir in coconut milk as directed.

Stovetop instructions: Bring all of the soup ingredients (except coconut milk) to a boil in a large soup pot and simmer for 20-25 minutes or until the beets are cooked through and soft. Blend, add the coconut milk, then serve with slaw.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 266Total Fat 12gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 415mgCarbohydrates 37gFiber 6gSugar 25gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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