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!

Did you know it’s possible to make an amazing (and easy!) beet soup without turning your kitchen into a murder scene? Keep all of that gorgeous fuchsia color contained by using a slow cooker or an Instant Pot.

My recipe pairs sweet beets with tart citrus and a cool & crisp apple slaw for a unique flavor combination! The soup is great on its own as a light meal or in along with a salad.

Why you will love this recipe for Beet Soup

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!

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.

Instant Pot Beet Soup Ingredients

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. For this Beet Puree Soup you will need:

• Beets
• Fennel bulbs
• Shallots
• Carrots
• Dried tarragon
• Apple juice
• Red wine vinegar
• Dijon mustard
• Chicken stock
• Sea salt
• Oranges
• Full-fat coconut milk
• Apple
• Lemon

Beet Soup Recipe Steps

1. Place the beets, half the fennel bulb, shallots, carrots, tarragon, apple juice, vinegar, mustard, stock, sea salt and zest and juice from one of the oranges into your instant pot.
2. 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.
3. Blend the soup until smooth using an immersion blender. Stir in the coconut milk.

Apple and fennel slaw:

1. Thinly slice the apple and the other half of the funnel bulb.
2. Place the apple, fennel, orange juice, lemon juice, and a generous pinch of salt in the bowl. Toss to coat.Serve soup with a couple forkfuls of slaw in each bowl.
   Enjoy the soup with a couple forkfuls of slaw in each bowl!

Instant Pot Beet Soup Tips

• If you can’t get the soup smooth enough with an immersion blender, blend in batches using a countertop blender.
• Use all purple beets if you want to create that beautiful fuchsia color. If you use a mix of purple and golden beets the color might look a little muddy, but it would still taste great.
• Make sure you don’t flip the steam release button as soon as the pressure cycle is over. You might end up with scalding soup sputtering out of the valve. Wait at least 5 minutes.
• If you aren’t avoiding dairy, replacing the coconut milk with heavy cream is a delicious option.

Storing this recipe for Beet Soup

Store your beet soup for up to 5 days in the fridge in an aitight container.

You can also freeze your soup! Just let the soup cool to room temperature, then transfer it to a freezer safe container. I like to use these freezer-safe deli containers for soups.

To reheat your soup, place it on the stovetop for 5-10 minutes or until it’s heated throughout.

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 one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beet Puree Soup FAQs

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Recipe for Beet Soup

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.

Print

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.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

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.