Berbere Beetroot Soup

I went to one of my favorite stores the other day, Williams Sonoma, and saw these adorable soup bowls so of course I had to get them!  We eat a lot of soup in our family because I love that it is healthy, can be made earlier in the day, and most, but not all soups,  can be made in big batches and frozen.  I also love to make soup and take it to friends who might be in need of a little TLC due to family problems.  It is easy to do and a nice way to make someone’s day a little brighter!   If you are looking for a nice teacher’s gift, a couple times, I had my youngest help me, and we let his teachers chose between 2 soups and after the holiday season, we delivered soup, salad, and bread to them at school.   It was fun, they loved it, and he still talks about it!

Lately I have been experimenting with a lot more spices and spice blends.  I think the new family favorite is an Ethiopian spice blend called Berbere. I am not sure if every blend is exactly the same or not, but the one I use (Frontier Coop) uses paprika, sea salt, cayenne, fenugreek, coriander, cumin, black pepper, cardamom, cinnamon, cloves, ginger, and turmeric.  Can you imagine how heavenly all of those spices are together??  So we have been using it on everything lately!  When my husband cleaned out the pumpkins this year and roasted the seeds, I threw some on them, and they were so delicious!   I have also grown to really enjoy beets so I thought it would be nice to create a soup combining the two ingredients plus I was really motivated to use my new soup bowls!!

Hope you enjoy the recipe!!

Berbere Beetroot Soup


    3 tbsp olive oil
  • 1 purple onion, peeled, crushed, and cut in half
  • 3 cloves garlic, diced
  • 4 beets, cut into 8 pieces each
  • 3 large purple carrots, chopped into 1/3's each
  • 1/4 cup parsley, chopped
  • 2 tbsp dill, chopped
  • 1 1”chunk peeled turmeric, cut in thirds
  • 1 1”chunk peeled ginger, cut into smaller pieces
  • 4 cups low sodium veggie broth
  • 3/4 tsp Berbere spice
  • 1/2 + 1/8 tsp sea salt
  • 1/8 tsp ground pepper
  • 1/4 tsp cinnamon
  • 1/2 lemon juiced
  • 1-2 tsp of your favorite green powder blend
  • 2 tsp gelatinized maca powder
  • 1/4 cup hemp seed


  1. Cook onion and garlic in olive oil for 4-5 min over medium-low heat until softened.  Add all of the ingredients up until the green powder blend, maca(make sure gelatinized so holds up to heat), and hemp seeds.  Bring to a boil, and then turn heat down to medium low, cover, and cook 25-30 minutes until beets are soft when you pierce with a fork.  Pour hot soup into a high speed blender that can handle hot liquids or use an immersion blender. You will need to do this in batches. On last batch add last 3 ingredients. Blend until well mixed.  Pour everything back into pot together and whisk or stir together well. Taste to see if you need to adjust seasonings.  Pour into bowls and serve with rice, quinoa, pasta, or chopped cooked potatoes.  To make potatoes, dice small, coat lightly with olive oil. sprinkle with salt and pepper and throw on cookie sheet at 325 and bake, stirring around ocassionally until they are crispy. Top with festive greens, micro greens, other veggies, seeds, nuts, or any other fun additions you would like to make!
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