This vibrant beetroot soup is naturally silky, creamy and extremely fulfilling and satisfying. The deep rich color represents the high content of antioxidants that the beetroot contains. This dish is raw which means that all these antioxidants (along with the enzymes, vitamins and minerals) haven’t been destroyed by heat and your body will be able to efficiently recognize, absorb and utilize them.

Creamy Beetroot and Avocado Soup [Vegan, Raw]

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  • 1 cup beetroot juice
  • 1/2 red capsicum
  • 1 small avocado or 1/2 a large one
  • 1 large handful baby spinach leaves
  • 1 small garlic clove
  • 1 piece fresh chili or as much as desired
  • extra water to thin texture if desired


  1. Add the beet juice, capsicum and spinach leaves to a high speed blender, and blend on high for a few seconds.
  2. Add the avocado, garlic and chilli and blend on high until smooth and creamy.
  3. Blend in some extra water if you want a thinner consistency. I personally prefer it nice and thick.
  4. Garnish with fresh herbs of your choice and coconut yogurt or cashew cream if you have it on hand.

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Nutritional Information

Per Serving: Calories: 358 | Carbs: 30 g | Fat: 23 g | Protein: 7 g | Sodium: 141 mg | Sugar: 17 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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