Beetroot Tahini Soup is super easy to make with just a bunch of simple ingredients. And the result? Light yet satisfying dish with a complex flavour profile – nutty, savoury (but subtly sweet), and herbaceous. Grab some crusty bread, and you will have a wonderful option for your lunch or dinner.Jump to Recipe
How are you doing? Let me guess: enjoying the spring?! So we are. I mean, our Canadian spring – snowy, rainy, windy, and so on. I am not complaining, though. Technically, it’s still a couple of days until the astronomical spring. Besides, I don’t mind enjoying soup season for a little longer. (In fact, we enjoy it all year round.)
Beetroot Tahini Soup
This Beetroot Tahini Soup is an excellent example of when comfort food can also be healthy. Made with just a couple of simple ingredients and without any cream or butter, it is definitely healthy. Tahini makes the consistency of this soup perfectly rich and velvety. While tahini is quite high in calories and should be consumed in moderation, it is also nutritious offering you a plenty of health benefits. And since it is high in protein, it makes the soup incredibly filling, too!
Plus, it will only require about 20 minutes of active cooking time from you, and the remaining time you can leave it almost unsupervised. That’s a win-win, right?
More Hearty Soup Recipes
Looking for more winter soup ideas? I have plenty!
More Beetroot Recipes
Do you love beetroots? Make sure to check these recipes then:
I hope you like this Beetroot Tahini Soup, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Beetroot Tahini SoupCourse: Soups, Dinner, Lunch
Beetroot Tahini Soup is super easy to make with just a bunch of simple ingredients. And the result? Light yet satisfying dish with a complex flavour profile – nutty, savoury (but subtly sweet), and herbaceous.
1 tbsp. olive oil
1 large onion, sliced
2-4 garlic cloves, minced
about 2 lb. beets, peeled and roughly cubed
6 cups of light broth or water
1/2 to 2/3 tsp. salt
black pepper, to taste
1 tbsp. fresh or 1/2 tbsp. dried thyme
1/2 tbsp. Italian seasonings herbs
1-2 bay leaves
1/4 cup tahini plus more, for garnish
toasted sesame seeds, for garnish (optional)
fresh thyme or other herbs, for garnish (optional)
- In a large pot heat the oil over low-medium heat. Cook the onions and garlic, for 5-7 minutes, until soft but not browned.
- Add the beets and cook for about 5 minutes.
- Add the water or broth to fully cover the beets. Season with the salt and pepper and stir in the herbs. Cover and let it simmer for about 45 to 60 minutes, or until the beets are tender.
- At the end remove and discard the bay leaf and stir in the tahini. Off the heat and let the soup cool a bit, until easy to handle.
- Using a regular or immersion blender, pure until the desired consistency (pro-tip: for the extra smooth and silky texture, you can add a spoon or so of butter when pureeing.) You may want to thin it up with more water or broth, because the tahini will thicken it up. Try and adjust the seasoning, if needed. Serve garnished as desired. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
11 thoughts on “Beetroot Tahini Soup”
This soup is absolutely stunning! The the hearty flavor combination sounds incredibly tasty. :-) ~Valentina
The color of this soup is amazing, Ben! And I love that swirl of tahini on top, too – it looks so appetizing. Laura is a huge fan of beets, and I really should cook with tahini more often. This is a good way to fend off the chill of these early spring days!
David @ Spiced recently posted…White Pizza Dip
This Beetroot Tahini Soup looks amazing! I love that it’s healthy yet still has a rich and velvety consistency thanks to the tahini. Plus, it’s so easy to make with just a few simple ingredients. I can’t wait to try it out, especially with some crusty bread on the side. Thanks for sharing this recipe and your other soup and beetroot recipes too, they all sound delicious!
Bett and tahini go so well together — such a creamy and hearty delicious soup with earthy flavour!
Hi Ben! Sorry for my absence! :)
I love the sound of ths soup – so earthy and comforting. Spring here is lasting longer than usual – I have only had to wear shorts a couple of times. :)
What a nutritious, delicious soup! Love that tahini swirl with sesame seeds on top. This is my kind of comfort food.
You have definitely wowed me with this healthy vegan soup! I have large yellow beets in the fridge. I think I’ll give this soup a try!
What a great looking spring recipe Ben. Looks so creamy and flavoursome. Can’t wait until beetroots are in season here so I can give this a try!
Neil recently posted…Baked Banana Oatmeal
I love beets and beet recipes! This soup sounds like a wonderful March lunch. Rain now and snow later–ugh.
This looks and sounds absolutely wonderful with tahini. I had something similar before, but yours looks so much better, Ben.
angiesrecipes recently posted…Aspic Jelly Eggs with Ham, Sweetcorn and Sweet Pepper
this sounds wonderful Ben. I love beetroot and i love tahini. shame that hubby doesn’t like the earthy flavour of beetroots – sigh .