Easy Beet and Potato Soup – Healthy, Colorful, and Delicious

Name: Easy Beet and Potato Soup – Healthy, Colorful, and Delicious
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Beets or Boiled Canned Beets If using canned beets, the cooking time will be shorter.; 150 g Potatoes (about 2–3 pieces); 200 g Onion (about 1–2 pieces); 1 clove Garlic; 1 teaspoon Ginger; 2 tablespoons Olive Oil; Salt, to taste; Pepper, to taste; 1 teaspoon Sugar; 600–800 ml Water; 2 teaspoons Vegetable Bouillon

40 min prep35-50 minutes

Updated 20 Apr 2026

Beet and potato soup is a simple, healthy dish that brings out the natural sweetness and vibrant color of beets 🌱. While beets may not be common in Japanese supermarkets, they are widely enjoyed across Europe in soups, salads, and hearty everyday dishes. This recipe uses just three vegetables to create a colorful, nourishing soup that can be enjoyed warm or chilled ✨. Its smooth texture and bright hue make it a beautiful addition to any table, no matter the season.

Ingredients

For 4 people:

500 g Beets or Boiled Canned Beets
If using canned beets, the cooking time will be shorter.
150 g Potatoes (about 2–3 pieces)
200 g Onion (about 1–2 pieces)
1 clove Garlic
1 teaspoon Ginger
2 tablespoons Olive Oil
Salt, to taste
Pepper, to taste
1 teaspoon Sugar
600–800 ml Water
2 teaspoons Vegetable Bouillon

Easy Beet and Potato Soup – Healthy, Colorful, and Delicious ingredients

How to make it

1/ Prepare the Aromatics: Finely chop the onion, and mince the garlic and ginger.

2/ Cut the Potatoes: Peel the potatoes and cut them into small dice.

3/ Prepare the Beets: Peel the beets and cut them into small pieces. (If using boiled canned beets, drain the liquid before cutting.)

4/ Sauté the Aromatics: Heat olive oil in a pot and sauté the onion, garlic, and ginger for 1–2 minutes. Add 1 teaspoon of sugar and mix gently.
5/ Add the Vegetables: Add the potatoes and beets, and stir-fry briefly.

6/ Simmer the Soup: Add water and vegetable bouillon, stir, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30–40 minutes (about 20 minutes if using canned beets).

7/ Blend Until Smooth: Remove the pot from the heat and use a hand blender to puree the soup until smooth.

8/ Adjust the Seasoning: Season to taste with salt, pepper, and a little extra sugar if needed.

Good to know

🌟Enjoy Your Beet and Potato Soup Even More🌟

⭐️ Use Canned Beets: Boiled canned beets are a great shortcut—using them reduces the simmering time and makes preparation even easier.

⭐️ Enjoy It Warm or Chilled: This soup is wonderfully versatile. In winter, the ginger adds a gentle warmth that feels especially comforting. In summer, you can chill the soup for a refreshing, colorful dish. Since moving to Germany, I’ve become a big fan of beets, and this soup is one of the reasons why.

⭐️ Make It Richer: If you prefer a deeper, richer flavor, stir in a small amount of fresh cream at the end and let it simmer briefly for a smooth finish.

⭐️ Add Your Favorite Toppings: Customize your soup with nuts, fresh cream, or sour cream. A touch of cream makes the flavor mellow and delicious.

⭐️ Serve with Bread or Salad: This soup pairs beautifully with crusty bread or a fresh salad—perfect for a simple, wholesome meal.