With the weather continuing to cool, our bodies are gravitating to warming, heartier foods. We’re big fans of plant-based soups as they are full of flavour, quick to whip up, and packed with nutrients. Beets and cabbage are all-star foods after an indulgent holiday because they contain antioxidants and nutrients that help our bodies heal and detoxify.


  • 1 onion, finely diced
  • 2 stalks of celery, finely diced
  • 2 medium carrots, finely diced
  • 1 Tbsp garlic, minced
  • 1/2 small cabbage, finely shredded
  • 3 lb beets, finely diced
  • 1 medium sweet potato, finely diced
  • 4 ltr vegetable stock
  • 2 tsp salt
  • 2 tsp pepper
  • 1 Tbsp lemon juice


  1. Sauté onions on medium heat until translucent then add garlic, celery, carrots, and cabbage
  2. Cook until cabbage has softened
  3. Add beets, sweet potato and stock
  4. Let it boil then lower the heat to simmer for 10 minutes or until the beets and sweet potatoes are soft. You can pierce the beets and sweet potatoes with a paring knife to test its texture
  5. Portion out half of the soup and blend in a blender or food processor (this is to get a smoother texture and a bit of creaminess out of the soup)
  6. Add the blended soup into the pot of soup and stir
  7. Season with salt, pepper, and lemon juice
  8. Optional: Serve with vegan sour cream. We like blending together soaked cashews with lemon zest, garlic, and dill to make a refreshing dill cream.

Try it and share your creation with us at @turfliving.