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Days with cool weather like rain and clouds are perfect for a warming soup such as this beet soup with greens.

Just to be clear, I am describing that a typical spring day is perfect for this beet soup, but it is also fantastic in the fall and winter.

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Beets are one of the few vegetables that actually bring warmth to the body, as do the onions and black pepper in this recipe.

I have added baby kale, carrots, and celery for a burst of veggie power, while avoiding some of the typical ingredients of cabbage, tomatoes, and potatoes associated with the world’s most famous beet soup: borscht.

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How to make
What type of greens should I use?
Creamy dill pickle garnish
Recipe for Beet Soup With Greens (Instant Pot)

Each of the avoided ingredients are those that many people with sensitive tummies find hard to digest.

So you could say this beet soup is designed with optimal digestion in mind.

Now everyone can enjoy this beet soup recipe for its nutrient-packed contents, and satisfying and soothing effect.

How to make

This beet soup is super easy to make in the Instant Pot, and it will take around 30 minutes.

Your active cooking time, though, is much less.

To make this beet soup, it is as simple as placing all the ingredients into the Instant Pot and cooking on high pressure for 13 minutes.

If you don’t have an Instant Pot or pressure cooker this can still be made in a saucepan.

Add all the soup ingredients into your pot, bring to a boil, and simmer until the beets are soft (around 30 minutes).

You will likely need to add more water to compensate for liquid evaporation.

What type of greens should I use?

For this soup I am recommending kale, because of its balancing affect with the beets.

For anyone who is sensitive to heating foods, kale will protect them from feeling too hot.

Kale also has a mild bitter taste after its well cooked, which is supportive for liver and gallbladder cleansing, which is especially helpful in the spring (when I like to eat this soup the most).

If you wanted to try another type of green, my first choice would be spring onions or green onions, which have long, green, edible stems, or even spring chives.

After that, how about collards, cabbage, or green zucchini?

And finally, for anyone out there who feels like these are all too bitter, spinach is also a good option.

Creamy dill pickle garnish

While this soup doesn’t need anything else to taste amazing, I enjoy it very much with a dill pickle sour cream soup garnish.

I grew up eating dill pickle dip with ripple chips (yep!) and I can attest to the fact that this recipe is tasty with chips, just as well as the soup.

What you need are a couple dill pickles that you either chop finely, or grind up in a blender. Then you mix the pickles with sour cream or yogurt, salt, and pepper.

That’s it. You’re done. Enjoy this healthy beet soup with a creamy garnish.

Recipe for Beet Soup With Greens (Instant Pot)

Course: Soup

Cuisine: American

Keywords: beets, greens

Prep Time: 10

Cook Time: 35

Servings: servings

Calories: 169kcal

Author: Andrea at Buttered Veg

Beet soup with greens is the perfect soup to have on a blustery day when you need something warming and comforting.

Helpful Kitchen Tools:

Mini food chopper and grinder

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Ingredients

1 large beet (2 cups), peeled and chopped
1 carrot (1 ½ cups), peeled and chopped
2 stalks celery (1 cup), chopped
1 red onion, sliced
6 cups kale (1 bunch), chopped
4 cups vegetable broth or water
1 teaspoon coriander powder
½ teaspoon freshly ground black pepper
1 teaspoon Himalayan pink salt

For the dill pickle sour cream

½ cup sour cream or whole plain yogurt
¼ cup dill pickle, finely chopped or pulverized
pinch Himalayan pink salt
pinch freshly ground black pepper

Instructions

Make the soup

Use a cutting board that you don’t mind getting beet juice on. Slice off the ends of the beet, then use a vegetable peeler to remove the peel. Cut into ½-inch cubes. Do the same with your carrot.
Chop celery and red onion. Discard the stems and chop kale into bite-sized pieces. Wash well in cold water. Alternately, buy packaged baby kale that is already pre-washed.
Place all the prepared vegetables in the Instant Pot (6 quart). Add vegetable broth, coriander powder, black pepper, and salt. For saucepan instructions, see the notes.
Turn on the Instant Pot, secure the lid, and select “Pressure Cook.” Set the timer to 13 minutes. After it finishes, wait 15 minutes to allow the pressure to come down naturally. To open the lid, test for pressure by toggling the pressure vent. If there is no steam it is safe to open the lid.

Dill pickle sour cream

While the soup is cooking, prepare the garnish. Place sour cream or yogurt in a small bowl. Finely chop or blend dill pickles in a blender or mini chopper. Mix pickles with the dairy and add salt and pepper to taste.

Serve the soup

To serve, ladle soup into individual bowls and top with a dollop of dill pickle sour cream. Sprinkle with extra black pepper and enjoy!

Notes

How to Cook Beet Soup in a Saucepan

To make in a saucepan, add all the soup ingredients into your pot. Bring to a boil and simmer until the beets are soft (around 30 minutes). You will likely need to add more water to compensate for liquid evaporation.

Nutrition

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