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  • Writer's pictureKatie Hallberg

Ginger Beet Soup

This gf, vegan beautiful Ginger Beet Soup just screams SPRING! The color and the bright, fresh flavors just come alive in the most fabulous soup melody!


● 1 large or 2 small beets. You’re using all of it! Greens, stalks, and root.

● 1 white onion, diced

● 2 large carrots, peeled and chopped

● 2 cloves garlic, minced

● 2” piece of ginger root, peeled and minced

● 2 quarts organic vegetable broth (one quart is 32 oz)

● 2 cups cooked brown rice

● 2 tbsp olive oil

● 1 tbsp sage (optional, but so good! Fresh or dried is OK)

● Salt and pepper


  1. Cut beet root from stalks, and stalks from the greens. Set greens aside.

  2. Rinse the stalks. Rinse and peel the root. Cut both into 3⁄4” pieces.

  3. Place in stock pot with olive oil over medium-low heat.

  4. Dice onions, carrots, ginger and garlic and place in stockpot. Cook until soft.

  5. Once vegetables are soft, add vegetable stock.

  6. Bring to a boil and leave for 5 minutes.

  7. Reduce to a simmer and add rice.

  8. While soup is simmering, rinse and chop beet greens.

  9. Add beet greens and sage, let simmer for an additional 5 minutes.

  10. Salt and pepper to taste.

  11. Garnish with sesame seeds, parsley and more zested ginger, if you want to be fancy.

  12. Enjoy!

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