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Golden Beet Soup

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant golden beet soup is a refreshing alternative to traditional red beetroot recipes, offering a more delicate, earthy sweetness that pairs beautifully with citrus. The addition of fresh ginger and lemon zest brings a bright, aromatic lift to the root vegetables, while the margarine ensures a silky texture that remains entirely dairy-free. By using the reserved beet tops to create a striking emerald drizzle, this dish minimises food waste and creates a restaurant-quality finish at home.

As a nutritious dairy-free starter or a light lunch, this heart-healthy soup is both comforting and sophisticated. The recipe is also conveniently make-ahead friendly, as the flavours develop beautifully when chilled overnight. Simply reheat both components gently before serving to maintain the vivid contrast between the golden base and the vibrant green herb-like oil.

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Ingredients for Golden Beet Soup

  • 90ml (3/4 stick) pareve margarine

  • 9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (1275 to 1450g ), green tops reserved

  • 725g chopped onions

  • 4 teaspoons minced peeled fresh ginger

  • 1 tablespoon finely grated lemon peel

  • 1450ml (or more) low-salt chicken broth

  • 2 to 45ml fresh lemon juice

How to make Golden Beet Soup

Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 1450ml broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.

Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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