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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!