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Chilled Beet Soup - It’s so easy to make this delicious chilled beet soup that I don’t know why I haven’t done it more often. It takes less than 10 min of preparation and 30 min on the stove to cook enough soup for a dinner party plus me freezer.

Chilled Beet Soup

This is one of the easiest, healthiest, and tastiest soup recipes I know. You can make enough Chilled Beet Soup to fill your freezer in just 40 minutes! Put some boiled egg or chicken pieces on top for a perfectly nutritious meal.
Course Soup
Cuisine American
Keyword Beet soup, Cold soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 253kcal
Author Christel Oerum


  • 10.2 oz. beets
  • 6 oz. onion
  • 6 oz. carrots
  • 8 oz. chicken broth (low sodium)
  • 2 eggs
  • 1 tsp. garlic powder
  • Pepper to taste
  • Handful Parsley (optional)


  • Chop the vegetables into matchbox-sized pieces.
  • Put the chicken broth and vegetables in a pot and bring to a slow boil.
  • Let it simmer for 25 minutes.
  • Add pepper and garlic powder and let it simmer for another minute. Taste a spoonful and add more pepper if needed.
  • Blend the soup using a hand blender or a Nutribullet (this two-serving portion fit in one of my large NutriBullet cups). If you use a Nutribullet, wait until the soup has cooled a little.
  • Let the soup cool in the fridge for at least an hour in an airtight container.
  • Boil the eggs while the soup cools. Finely chop the eggs and place them decoratively on the soup just before serving.
  • Garnish with parsley and serve.


Calories: 253kcal | Carbohydrates: 32.4g | Protein: 14.4g | Fat: 5.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2g | Cholesterol: 191.5mg | Sodium: 223.9mg | Potassium: 875.9mg | Fiber: 10g | Sugar: 18.8g | Vitamin A: 20600IU | Vitamin C: 82.8mg | Calcium: 146mg | Iron: 4.8mg | Net carbs: 22.4g