Beet and Blueberry Soup


This is a versatile little recipe to have! Seriously, the favour will blow you away! Totally nourishing and very simple. The inspiration came from a smoothie recipe on the website. There’s a reason that smoothie recipe is photographed in a bowl rather than a glass. As a smoothie, the mixture is quite thick so turning it into a soup and eating it with a spoon seemed like a natural adaptation to me. However, this “soup” is really just a puree and is highly adaptable to other uses too!  It would be divine served with plain flavoured (dairy-free) yogurt or creme fraiche, or swirled though vanilla ice cream. As I am writing this, I can imagine that this puree would be gorgeous with dark chocolate as well. Yep, this puree is simply delicious. There’s just no other way to say it.  And how about that colour? Is that not the most beautiful, burgundy/ruby red you’ve ever seen? It’s pure joy to my eyes and palate!

The original smoothie recipe called for raspberries but I didn’t want to deal with sieving the raspberry seeds so I substituted blueberries, and I am really glad that I did. The sweetness of the blueberries complimented the earthiness of the beet remarkably well! If you are not bothered by pesky little seeds, raspberries would also work, or you could use 4-oz. each of raspberries and blueberries.

The first couple of times I made this, I was cutting up honeydew and cantaloupe melons for breakfast, and dipped a bite-sized chunk of each type into the puree – talk about sublime! This might be my new favourite breakfast! It is very refreshing and energizing!  Just dollop some of the puree onto a bowl of freshly prepared fruits and add any other toppings you like, such as granola, seeds, nuts, an assortment of fresh fruits, maybe a dollop of non-dairy yogurt. 



  • 1 medium red beet, cooked peeled and chopped (reserve a slice for garnish)
  • 8 oz. fresh blueberries  (reserve a few for garnish if you like) 
  • 6 prunes, soaked overnight  in 1 cup of water – reserve the water
  • 1 tbsp. fresh lemon juice (use lime if you don’t have lemon) 
  • 1 tsp. vanilla


Place all the ingredients into a high speed blender, including the soaking water from the prunes. Puree until completely smooth. I used a Vitamix to get the mixture really smooth.  Taste the mixture and adjust for a balance between sweetness and tartness. Add more lemon juice if necessary. If the mixture seems too thick or you prefer to turn this into a smoothie, you could thin the mixture out with a little more water or juice – but not too much. The flavour is so good that I don’t recommend diluting it. 

Pour the soup into bowls and garnish with reserved fruits, nuts, seeds, herbs – whatever you like. In my soup photo above, I topped the bowls with toasted coconut flakes, coarsely chopped almonds, pumpkin and hemp seeds.

Yield: About 24 oz.


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