Beet Soup with Avocado Cubes

Celeriac (or celery root) and leeks are the best ingredients for building a nourishing and earthy base flavor in winter soups. Aside from cutting away the rough and uneven outer skin of celeriac, this soup is a breeze to make, and the result is striking in color (thanks to the beets), very aromatic and perfectly creamy, with no cream added.

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  • Servings: 6 to 8

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  • 2 tablespoons coconut or olive oil
  • 1 leek, white and pale green parts only, diced
  • 2 garlic cloves, minced
  • One 1-inch piece ginger, peeled and minced
  • 1 large celeriac (or a few smaller), peeled and roughly chopped
  • 3 medium beetroots, peeled and roughly chopped
  • Sea salt
  • Freshly ground pepper
  • Avocado, cubed, for garnish
  • Cilantro, for garnish

How to make this recipe

  1. Heat the oil in a large saucepan over medium heat. Add leek, garlic and ginger and sauté for 10 minutes, stirring periodically.

  2. Add celeriac, beets, salt and 6 cups of filtered water. Bring to a boil over high heat, reduce heat to a simmer and cook for 30 to 35 minutes, until vegetables are soft throughout.

  3. Puree soup in a blender in batches, taking care not to splash the hot liquid. Adjust salt and add pepper to taste. Serve warm garnished with avocado cubes and cilantro leaves.

Contributed By Photo © Anya Kassoff Published June 2015

507901 recipes/beet-soup-with-avocado-cubes 2015-02-27T01:58:39+00:00 Anya Kassoff winter|soups-and-stews|6|fast|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch june-2015 recipes,beet-soup-with-avocado-cubes 507901

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