Golden Beet and Pineapple Soup – A Bowl of Comfort

There are few things more suitable to cold winter weather or a rainy autumn day than a nice bowl of soup. It just warms you right up like no other dish.

For a soup, usually, I don’t even use a recipe – especially for creamed soups like this one. I just open my fridge, see what I have and usually it works well. This golden beet and pineapple recipe is kind of like one of those and it comes together nicely.

This recipe is made a little extra special by adding pineapple to winter vegetables. It might sound weird on paper, but the earthiness of beetroots pairs very well with the sweetness of pineapple. And you don’t even need any sort of cream for this recipe. The potato takes care of the creaminess.

Know your ingredient

Beets are typically known for their deep red color. But there are also white, golden, yellow and even beautifully striped pink varieties. Each of them has a slightly different taste but they are all earthy and incredibly good for you to eat.

You might notice the sweetness that beets have and actually, they are the second largest source of sugar production. Different types of beetroot have slightly different contents of vitamins and minerals. Golden beets used in this recipe are high in fiber, iron, potassium and folic acid, vitamins A and C, and antioxidants.

Since different colors of vegetables have different health benefits it is always a good idea to mix up the colors. But be careful with red beets – the color is so strong that it easily stains everything next to them. Not a big problem, but just a reminder in case you want to have a pretty presentation for your food.

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Bowl of Comfort: Golden Beet and Pineapple Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 People


  • 2 tbsp Olive Oil
  • 1 Onion
  • 8 Golden Beets
  • 1 Medium Potato
  • 1 Bigger Parsnip
  • 2 Turnip
  • 1/2 Pineapple
  • 1.5 qts Low Sodium Chicken Broth or Water
  • Pinch of Nutmeg
  • Salt and Pepper to Taste
  • 2 oz Low-Fat Plain Yogurt to Serve


  • Peel and dice all the veggies and pineapple.
  • Heat the olive oil in a big saucepan and sweat the onion on low heat until translucent.
  • Add all the vegetables and pineapple and stir now and then until everything is nicely golden brown.
  • Then add the chicken broth and season the soup. Simmer for about 35 minutes until soft.
  • Puree the soup with a stick blender or in a normal blender (you might have to do this in batches) until creamy in consistency. Be careful – the soup is hot!
  • Serve with yogurt and you can also add herbs you like.  


If you want to make the soup vegan change the chicken broth to vegetable stock and change from a dairy-based yogurt to a dairy-free yogurt such as soy, coconut, almond, or other.
Doubling the recipe is simple and the soup freezes well, so you can be prepared for busy weeknights. Just pack it to portion-sized bags and you have a bowl of warming soup on the table in no time!

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