Lots (of) Beets Soup

Definitely my favourite soup of all times

Lots of Beets Soup | Wolfs Yoga Retreats Portugal

This delicious soup warms the heart, calms the nervous system and will make you sleep well at night. Grounding, nutritious and easy to make.


~ two servings

  • 1 or 2 tbsp ghee or odourless coconut oil
  • 2 beets (medium/big: about 200gr each)
  • 1 garlic clove (optional)
  • 1 tsp black pepper
  • 1 tsp cumin seeds
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp chili powder or 1cm fresh red chili (add amount to taste)
  • 1 small tbsp of celtic sea salt (or Himalayan salt)
  • 500 ml water
  • 2/4 slices of German whole grain sourdough bread
  • 1 avocado


  • Poor a bit of olive oil on top just before serving

Side Dish

  • German whole grain sourdough bread & avocado
  • Or you could serve the soup as a starter.


Preparation time | 5 minutes
Total time | 25 minutes

  1. Clean, crush and chop the garlic. Peel, rinse and then cut the beet into pieces. Prepare a small bowl with the spices ready to ‘throw’ in.
  2. Bring water to a boil in a kettle.
  3. Take a soup pan and melt one or two table spoons of ghee or odourless coconut oil and place over a medium-low heat fire. Add garlic and cumin seeds. Stir for one minute. Add beetroot, ground cumin, ground coriander, chilli, salt and black pepper to the pan. Stir for one minute.
  4. Add boiling water. Taste the water after a minute or two and add spices and salt if needed. Let it simmer together for 25 minutes, until beets are done.
  5. Turn off the heat. Blend the soup until creamy and smooth, using good kitchen blender, adding a little more water if it is too thick to your taste.
  6. Cut a slice or two of the German sourdough bread and add to the plate to dip, together with half an avocado sprinkled with a tiny bit of salt before serving.
  7. Finish each soup bowl with a drizzle of ghee or olive oil just before serving.


“The soul is here for its own joy.” ~ Rumi