Cold Beet Soup and Cooking in a Slow Cooker When It’s Hot


Beet soup - hot or cold - health home and happiness

Chicken stock, especially with all the gelatinous parts of the chicken around the bone blended in, is too nourishing of a food to only eat during cold weather.  With cold soups we can get the health benefits year around.  Cold soup also makes a great lunch on the go when packed in a thermos (this is the one we use and like the best)

Cold Beet Soup

4 medium beets, peeled and chopped
4 carrots, peeled and chopped
3 cups stock, or more to thin the soup as desired
½ teaspoon sea salt, or to taste (Buy Sea Salt here)

¼ teaspoon pepper
¼ teaspoon cayenne pepper (optional) (Buy Organic Herbs and Spices here)
¼ cup fresh dill, finely chopped (optional)
2 cloves garlic (add more to taste)

Cultured cream, to serve (optional) (Buy Cultured Cream here)

fresh beets

Directions for cold beet soup:
Place the beets, carrots, and stock in a crock pot. Cook on low 8 hours or high 4 hours, until the beets are soft. Add remaining ingredients and puree in a food processor or blender.  Add more stock to thin as desired. Chill well and serve topped with yogurt or cultured cream as desired.  This soup is fantastic served with grain free zucchini muffins to use even more of your fresh garden produce!

Hot weather tip: Cold soups can be made entirely in the slow cooker, which can be placed out in a garage, laundry room, or other area where it will not heat up the house.  You can use the slow cooker for the chicken stock too- either grill or cook chicken in a crock pot, eat the meat and return the bones to the pot. Fill with filtered water and 1 teaspoon apple cider vinegar if desired to help draw minerals from the bones.  Cook on high for 8 hours or overnight on low.  Strain chicken stock into a glass container to store. Pull off any remaining meat and use that in sandwiches or on salad, pull off all the soft gelatinous bits and add these to the beet soup as you are pureeing.


Disclosure: I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change. Visit them on Facebook and share about your garden!

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  1. Genevieve says

    We’ve been living out of our crock pot this summer. Between the heat and having an 8 week old along with a busy body 3 year my crock has become my new best friend. I’ll be sure to give this a try!

    BTW, your liver pate recipe in the 30 day GAPS meal plan is to die for. My 3 year old who is very picky requests it as dip for her carrots, cuc’s and snap peas.

  2. Magda says

    I have the same thermos and love it!! I also have a smaller wide mouth thermos that I like. I originally bought them for my 7 YO but since he’s been on vacation I’ve been using them for my GAPS food to take to work LOL
    I love my crockpot for stock and meats – it’s definitely a heat-saver in the summer (I’m in GA). I’m still eating hot/warm soups since it’s cold in my office. I’m having beets twice today: cooked and pureed with my beef and in borscht.

  3. Melinda says

    How do you get your crockpots to work outside in the summer? I’ve tried with all three of my cp. They work fine in the house, but outside they won’t cook.

    • Cara says

      Hmm, I haven’t had any problems with ours! I wonder if your outlets outside are tripped or are a different kind?

  4. Cari via Facebook says

    i am in phoenix…deer valley actually ( 101 and I 17). alot of farmers markets but I like the one back “home” in missoula better.

  5. says

    Hi Cara,
    I wanted to thank you for this recipe! I tried making it a couple weeks ago by throwing everything into the crockpot on HIGH and leaving the house for a few hours; turns out I didn’t put in enough liquid and should have had it on LOW. When I got home, there was a sizzling sound coming from the crockpot. There was no liquid left, some of the veggies were burnt, but most of them were amazingly caramelized (I had also added a pat of butter in the morning). So I tasted a beet and then proceeded to eat all of the veggies standing at the counter. They were so good!

    I’m rather excited about the beet, garlic, and carrot combo, so I’m cooking up some more right now. Maybe someday I’ll even get around to following your recipe to make it into a cold pureed soup, but for now I’m loving it anyway. Thanks!

    Oh, and welcome to the desert! I’m one state away from you, in New Mexico!

  6. says

    I’m going to try this with my pressure cooker. I have the new electric model with programal timer, etc. I love it!!! I make homemade stock in 20mins that would take me a day to make. I’ll let you know how it turns out.

  7. Nancy wells says

    Hello just found your cold beet soup in a slow cooker recipe.
    Eager to try, saw you’re in west valley. I am in Verrado.
    Just curious?

  8. Nancy says

    Some add ons at the end that my mother used to put into cold beet borscht soup were diced cucumber and chopped green onion (or chives).


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