INSTANT POT BEET, TURMERIC & GINGER SOUP
This Instant Pot Beet, Turmeric & Ginger Soup not only looks gorgeous, but will have you glowing from the inside out with it’s hearty immune-boosting ingredients! Vegan, gluten-free, oil-free option and pressure cooker-friendly.
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When I was recently trying to fight off a cold, I wanted to make a soup that was packed full of immune-boosting, anti-inflammatory and deeply nourishing ingredients. Enter beets for their high levels of antioxidants, turmeric for it’s anti-inflammatory and immune boosting properties, and lots of ginger for spice and digestion-aiding goodness. This soup is seriously so good — it’s a perfect combo of naturally spicy, sweet and slightly earthy.
Jump to RecipeINGREDIENTS
This nourishing Beet, Turmeric & Ginger Soup only requires 9 budget-friendly plant-based ingredients, nothing complicated or expensive in this recipe! While not in the title of the recipe, I always add some sort of dark leafy green like spinach at the end to bulk it up and add extra nutrition. 😊
- Beets: rich in many essential nutrients and antioxidants to keep you feeling healthy and energized.
- Turmeric: contains curcumin, a highly anti-inflammatory compound that may help boost your immune system.
- Ginger: this spicy root is anti-bacterial and can help sooth a queasy tummy.
- Onion & Garlic: serves as a delicious aromatic soup base, while also fighting double-duty as a highly immune boosting duo.
- Spinach (Optional): adds hearty bulk to the soup and plenty of iron and other minerals.
- Legumes: Add either dry lentils or another canned bean of choice for added hearty protein.
HOW TO MAKE BEET, TURMERIC & GINGER SOUP
This Instant Pot Beet, Turmeric & Ginger Soup comes together in just a few super simple steps when using an Instant Pot (or other pressure cooker).
- Sauté the onion and ginger until softened and fragrant.
- Add the turmeric, stir and let it toast for 1 minute. Add the garlic, beets, bay leaves, lentils and vegetable broth to the pot, seal and cook on high pressure for 6 minutes.
- Release the pressure, stir in the coconut milk and partially blend with an immersion blender. Add optional chopped spinach or other dark leafy green, serve and enjoy!
If you are oil-free, don’t have an immersion blender or a pressure cooker, don’t worry! You can sub out oil for water or broth, and I’ve provided stovetop instructions for this recipe in the notes section at the bottom.
JUST BEET IT
This Beet, Turmeric & Ginger Soup has become one of my new faves! I love how all the ingredients really shine in all their perfect, hearty glory. Nothing fancy or complicated, just nourishing, whole food goodness! So please, next time you’re feeling under the weather (or even if you’re feeling great!) have a bowl or two of this cozy, colourful and comforting soup — you won’t regret it! Makes for a perfect weekend dinner and is great for meal prepping. Try pairing with a hearty Nourish Bowl or a slice of crusty bread for a lighter bite.
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more cozy soup recipes, you might want to check out my Butternut Basil & Tomato Soup or Instant Pot Rustic Red Potato & Leek Soup!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Instant Pot Beet, Turmeric & Ginger Soup
Equipment
- 1 Pressure Cooker (optional; see notes)
- 1 Immersion Blender (optional; see notes)
Ingredients
- 5 to 7 large beets, peeled and chopped
- 1 medium yellow onion, diced
- 2" to 3" chunk of ginger, peeled and minced (depending on spice preference)
- 2 tsp ground turmeric
- 4 cloves garlic, minced
- 1 tbsp olive oil (optional; see notes)
- 4 cups hot vegetable broth
- 2 bay leaves
- ½ can coconut milk
- ½ cup dry red lentils, or 1 can white beans
- ¾ tsp pink Himalayan salt
- freshly ground black pepper, to taste (don't skip; it activates the curcumin in turmeric!)
- 5 cups chopped spinach or other dark leafy green (optional)
Instructions
- Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) plus the onion and ginger and sauté until translucent and fragrant, 3 to 5 minutes.
- Add the ground turmeric, stir and let toast for 1 minute.
- Add the garlic, beets, bay leaves, dry red lentils (plus 1 cup of water), vegetable broth to the pot, seal the lid and cook on high pressure for 6 minutes.
- Do a 10 minute natural pressure release, then quick release, remove the lid and stir in the salt, coconut milk and, if not using red lentils, the canned beans. Using an immersion blender, blend some of the soup (I usually do about 1/3 blended) to make it slightly creamy.
- Stir in the chopped spinach, add a few grinds of fresh black pepper, serve and enjoy!
