A Recipe for Beetroot & Potato Cream Soup

A Recipe for Beetroot with Potato Cream

A Recipe for Beetroot & Potato Cream Soup

Don’t just put beetroot in a salad – try seasoning with fresh thyme and topping over a deliciously creamy potato soup. Coconut cream adds a subtle sweetness, rounding out this unique dish. We give you the easy recipe right here!


Serving: For 4-5 people 

  • 2 beet roots
  • 2 potatoes
  • 1/2 can coconut cream
  • 2 garlic cloves
  • 1 branch fresh thyme
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper


Cut the potatoes and fry them with garlic for 5 minutes, add the coconut cream, paprika, salt and black pepper.

Cook for 15 minutes, add water if needed and then blend until you get a creamy texture.

Peel and cut the beet root, boil it for 30 minutes with water.

After cooking, fry it for 5 minutes with the fresh thyme and salt and let it cool.

Put the potato cream on a plate and add the beet on top.

Serve hot!

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Michal is the resident chef at Vagabond Temple. In addition to creating delicious and healthy vegan meals for our guests almost every day, she is also a skilled Reiki healer, currently pursuing her Master level qualification.