Roasted Garlic & Beet Soup with Cucumber Dill Yogurt

We love beets! Roasted, steamed, in salads and in soup. Beets are having quite the moment right now, especially in our Instagram-focused world due to their vibrant color. make for a beautiful food. Adeline Waugh has developed a beautiful beet soup for you – no, this is not your mom’s borsch. This a creamy, vegan version rich in vitamin C, fiber, potassium, magnesium, manganese, and folic acid. Find the recipes for this roasted garlic and beet soup, plus Adeline’s favorite almond milk tzatziki recipe below.

Roasted Garlic & Beet Soup with Cucumber Dill Yogurt

This soup is the easiest and most delicious way to eat your vegetables! This decadently creamy and flavorful soup is entirely vegan, gluten-free, and sugar free.


(aka almond milk tzatziki)


• 2 cups (16 oz. container) plain unsweetened yogurt of your choice (I used almond milk yogurt)
• 1/2 an english cucumber diced into small pieces
• 1 tsp dried dill
• 1 tsp dried mint
• 4 garlic cloves (finely minced)
• juice of 1 lemon
• 1/2 tsp sea salt


Mix everything together and let sit overnight for optimal flavor! I find that letting all of of the components really meld together overnight allows for the richest flavors.

Roasted Garlic & Beet Soup with Cucumber Dill Yogurt



• 4 small beets (peeled and quartered)
• 2 leeks (washed and trimmed)
• 1 large shallot
• 1 bulb of garlic
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp sea salt
• 1 tsp pepper
• 1 bay leaf
• 3 cups of water
• 1/2 cup coconut milk (canned/culinary)


Preheat oven to 400 degrees F. On a parchment lined baking sheet, add your peeled and quartered beets, chopped shallot, and chopped leeks. Drizzle the vegetables in olive oil, thyme, sea salt and pepper and toss everything together.

For the garlic bulb, slice off the very top so that you have all of cloves exposed (they’ll still be in the paper which is okay). Drizzle the bulb in some olive oil and wrap in aluminum foil. Add the sheet pan to the oven and place the garlic in aluminum directly on the oven rack alongside it. Roast the vegetables for 20 minutes and the garlic for about 25 minutes. Remove the vegetables from the oven and add them to a pot with 3 cups of water and a bay leaf. Bring to a boil and let simmer for about 30 minutes.

Remove your garlic after 25 minutes and let cool. After thirty minutes turn off the stove and let the mixture cool down. Remove the bay leaf and add everything to your high speed blender along with the coconut milk and some extra salt and pepper as needed. You should be able to easy squeeze out the roasted garlic from its paper, add all of the garlic cloves to the blender as well. Blend until you have a nice and creamy consistency.

Finally, add the soup back to your pot to heat up and serve with a big dollop of cucumber dill yogurt sauce. You can also garnish with some radish and toasted nuts and seeds if you’d like.

Try more of Adeline’s recipes:

Super Lentil Burgers

Coconut Red Curry Mussels

Everything Flax Crackers and Beet Hummus

Adeline Waugh is the creator of Vibrant&Pure Wellness, a website and Instagram account which strives to exemplify the notion that healthy food never has to be boring. She is currently studying to become a certified holistic nutrition practitioner and loving the wealth of knowledge she gets to learn every day. Vibrant&Pure’s motto is, ‘Vibrantly beautiful meals with ingredients nothing less than pure’. Her goal is to show people that cutting out things that seem impossible to live without (i.e. wheat, dairy, and refined sugar) doesn’t have to mean deprivation. Connect with her on Vibrant&Pure, InstagramTwitter, and Pinterest.