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Ginger Beet Soup

This fresh take on a classic borscht from Jason Wrobel—aka J-Wro, celebrity vegan chef of the J-Wro Show and "How to Live to 100"—is a creamy, delicious, and colorful meal. Jason creates a superfood ginger beet soup that would make his Polish ancestors proud. You'll need a blender for this one. Vegetable broth, coconut milk, coconut oil, onion, garlic, and beets are the base. Flavor it with sea salt, ground black pepper, smoked paprika, ginger, and maybe a little Liquid Light. Jason missed the ginger, but you don't have to. You can add in a tablespoon of chopped ginger just before you blend. Top it off with vegan sour cream and some green onions or chives, and then enjoy.

Ginger Beet Soup


  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon coconut oil
  • ¼ yellow onion, chopped
  • 2 cloves garlic, crushed or minced
  • 2 cups red beets
  • ¾ teaspoon Himalayan crystal salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
  • 1 cap Liquid Light
  • 1 tablespoon ginger, chopped


Combine all ingredients in blender and blend until creamy. Plate it up and top with vegan sour cream and diced green onions before serving. Finally, enjoy!

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