This detox Beet Soup is the perfect remedy for when you feel like you might be coming down with a cold or want to give your body a reset from unhealthy eating. This is one of our Daniel Fast Detox recipes.
This recipe is a glow‑up in a bowl: light, detoxifying, and full of flavor without bending the knee to oil, gluten, or any of your regrets.
I seldom ate beets when I was following an omnivorous diet. On the rare occasion I did eat them, I would toss the beet greens in the trash, not knowing I could eat them. 🤦
I first learned of this soup from The Plantpower Way cookbook. I modified it to omit the oil and reduce the calories. This Detox Beet Soup uses whole beets with tops, cutting down on food waste. I appreciate how it makes me feel after eating it. nourished and satisfied.
Why You'll Love This Detox Beet Soup Recipe
- Clean ingredients, real nourishment: You’ll get a hearty dose of plant power without any ingredients you can’t pronounce (or don’t want in your body). You may also like our Miso Soup with Mushrooms. Its light, healing, and nutrient-dense
- Zero guilt, all the vitamins: Vegan? Oil-free? Gluten-free? Check, check, and check.
- Fast prep, big impact: In about 25 minutes, you go from “I’m hangry” to “I feel like a functioning adult again.”
- Daniel Fast compliant: Made with whole plant foods, perfect for the Daniel Fast.
Health Benefits
- Liver‑loving beetroot: Beets pack antioxidants like betalains that support your liver's detox engine.
- Nitric oxide boost: Beets convert to nitrates, helping to widen your blood vessels, improve blood flow, and lower blood pressure.
- Gut‑friendly fiber: Keeps things moving and helps feed your good gut bacteria.
- Mind‑sharpening nitrates: That flow boost doesn’t just stop at your legs; it might help your brain run smoother.
- Low in calories, high in satisfaction: Only about 50 calories per serving; light on the scale, big on the feel‑good.
What You'll Need to Make This Soup
- Beets
- Celery
- Lime
- Garlic
- Apple cider vinegar
- Cilantro
- Cayenne (optional, for heat)
How to Make This Cleansing Beet Soup
- Prep: Wash, peel, and dice beets (½″ cubes). Wash and slice beet greens (1″ strips). Chop celery finely (¼″).
- Dry‑sauté: Medium‑low heat, dump in beets (not greens) and celery. Stir for 2–3 minutes until the celery brightens.
- Flavor base: Add minced garlic and lime juice, and stir for another minute until fragrant.
- Simmer: Increase the heat, then pour in the water and apple cider vinegar. Bring to a gentle simmer.
- Greens & herbs: Toss in beet greens, cilantro, and optional cayenne. Cover and cook 3–4 more minutes. The beet greens should stay vibrantly green.
- Finish: Remove from the heat, season with salt to taste. Serve immediately.
Serving Suggestions
- This beet soup on its own is vibrant and satisfying. Enjoy this soup with a fresh Carrot and Ginger Juice for that full detox experience.
- If you're under the weather, pair this beet soup with our Immunity Boosting Smoothie.
- Add a scoop of quinoa for a heartier beet soup. Learn how to cook quinoa in the Instant Pot or on the stovetop. For a more stick-to-your-ribs grain, check out our Ancient Grains Bowl.
- This beet soup also pairs well with a salad, like our Arugula Quinoa Salad, Kale Quinoa Salad, or Vegan Caesar.
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Recipe FAQs
This beet soup contains ingredients that support improved blood flow, enhance brain function, aid in detoxification, and nourish your gut flora.
Short answer: yes. Beets provide nitrates, fiber, and antioxidants with minimal calories, making it great for weight loss. Add some garlic and lime, and you’ve got a healthy cocktail masquerading as soup.
Store leftovers in a covered container in the fridge for up to 3 days. To reheat, gently warm over medium-low heat on the stovetop. Freezing is not recommended.
So there you go: a Beet Soup that’s as honest as I am. No frills, no filler, just real, vivid nourishment. It’s quick, clean, and unapologetically healthy.
Other Soup Recipes to Check Out
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Detox Beet Soup
Ingredients
- 3 beets with their tops washed
- 2 celery stalks chopped
- Juice of ½ lime
- 2 garlic cloves minced
- 4 cups water
- ¼ cup apple cider vinegar
- 1 cup cilantro roughly chopped
- ¼ tsp cayenne pepper optional, for heat
- Salt to taste
Instructions
- Wash, peel, and chop the beets into ½-inch pieces. Set aside.
- Wash and chop the beet greens with stems into 1-inch strips. Set aside.
- Chop the celery stalks into ¼-inch pieces. Set aside.
- Preheat a medium-large pot over medium-low heat.
- Put the chopped beets (not the greens yet!) and the celery in the heated pot. Dry sauté for 2 to 3 minutes until celery is bright green.
- Add the juice from the lime half and the minced garlic, and cook for another minute.
- Turn up the heat to medium, add water and apple cider vinegar and bring to a simmer.
- Add the chopped beet greens with stems, roughly chopped fresh cilantro, and cayenne pepper (if using). Stir well, cover, and continue cooking for 3 to 4 minutes until beet greens are slightly tender but still bright green.
- Remove from heat, salt to taste, and enjoy!
Gigi says
This is one of those soups where you feel good afterwards. It's my new "chicken noodle" soup when I'm under the weather.