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Beet Apple Soup

Serves 4 45 minute prep time

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Beet Apple Soup

The ABC’s are a little different around the Vega kitchen. Combining apples, beets and coconut milk makes for a rich and hearty beet apple soup that’s perfect anytime.



  • 3 large beets, steamed or roasted
  • 1 tsp coconut oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 3 Tbsp ginger, minced
  • 2 apples, skin on, diced
  • 4 cups Homemade Vegetable Stock
  • Salt and pepper
  • 1 orange, zested and juiced (optional)
  • Coconut milk, to garnish (optional)


  • Cut roots off beets and cut beets into eighths.

  • Heat coconut oil in pot and sauté onion, celery and garlic until translucent (3 to 4 minutes).

  • Add ginger, apple and beets. Sauté until apple is soft.

  • Add vegetable stock, salt, and pepper, and bring to a simmer. Simmer for 20 to 30 minutes.

  • Purée soup. Adjust seasoning. Add more stock if soup is too thick for your liking.

  • Add orange juice and zest (optional).

  • Serve with coconut milk drizzled on top.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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