Summer Beet Soup with Mint

Contributor: Ashley Neese
Photographer: Ashley Neese
date here

Today I have a summer beet soup for you to try. If you are not a fan of mint you can use dill or other herbs that you like. As you know, I love fresh herbs in my soups, especially now that they are so abundant. This is such an easy and healthy recipe. It is great alongside a grain-based salad. For a sweeter variation replace 1 c. of the water with 1 c. fresh orange juice, it’s delicious.


serves 6



  • 2 Tbsp. coconut oil
  • 1 medium purple onion, diced
  • 4 medium beets, roughly chopped
  • 3 c. water or vegetable stock
  • 1 tsp. mirin (optional)
  • Himalayan salt
  • Freshly ground pepper
  • Chopped  fresh mint



  1. Heat a large pot over medium heat. Warm the coconut oil in the pot. Sauté the onions until translucent.
  2. Add the beets, water, and mirin. Bring to a boil. Cover and reduce heat to medium-low.
  3. Simmer for 30-40 minutes until the beets are tender.
  4. Puree with and immersion blender. Season with salt and pepper.
  5. Serve in bowls with a pinch or two of fresh mint.

This soup will keep 5 days in an airtight container in the fridge. It can be eaten warm or chilled.