Go Back
+ servings
Beet Quinoa Avocado Soup - Powerhouse of nutrients

Beets Quinoa Avocado Soup

Course: Soup
Servings: 8
Author: Edyta
Print Recipe


  • 1 medium onion (chopped)
  • 1 leek (white and light green parts, chopped)
  • 2-3 potatoes (medium Idaho, chopped)
  • 3 carrots (medium, chopped)
  • 2 celery sticks (chopped)
  • 4 beets (medium, chopped)
  • 3/4 cups quinoa (rinsed)
  • 6-7 cups vegetable broth (See note 1) or water
  • 1 tbsp vegetable base (optional)
  • 2 avocados (1/4 per serving, sliced)
  • 2 tbsp olive oil (extra virgin + more for drizzling)
  • juice from half lemon
  • salt
  • black pepper
  • 1 tbsp Italian parsley (chopped)


  • In a Dutch oven or other soup pot, heat up 1 tablespoon of olive oil, add onions and leeks and cook for 2-3 minutes
  • Add potatoes, carrots, celery and beets and cook for another 3 minutes 
  • Rinse quinoa and add to vegetables, mix everything together
  • Add vegetables broth or water, vegetables base (if using), cover and cook for about half hour 
  • After half hour check if vegetables are soft, add salt and pepper to taste. Cook a little longer if the vegetables are still crunchy
  • Add remaining tablespoon of olive oil, lemon juice and parsley
  • Using hand blender or standing up blender, blend half the ingredients and leave half of it in chunks (See Note 2.)
  • When serving add the 1/4 of avocado to each bowl, you can also drizzle a little bit more of olive oil and lemon juice


(1.) I use organic vegetable base concentrate which I think brings a lot of flavor but if you don't have it, salt and pepper with season the soup well.
(2.) Blending is optional and it depends on what consistency you like. You can leave it without blending, blend a part of the soup or all of it to make it smooth.