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Creamy Coconut Ginger Beet Soup

by: HumanN

Your new go-to soup for Fall is here thanks to Leah Bergman (@freutcake)! Check out how she made this delicious Creamy Coconut Ginger Beet Soup featuring SuperBeets Collagen below!


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  • 1 tablespoon olive oil
  • ½ large yellow onion, diced
  • 5 cloves garlic, chopped
  • 2 – 1 inch chunks of fresh ginger, peeled and chopped
  • 1½ teaspoons cumin
  • Pinch red pepper flakes, more or less to taste
  • 3 large red beets, peeled and cut into chunks
  • 5 cups vegetable stock
  • 1 can (14.5 ounces) coconut milk (full fat)
  • 1 teaspoon kosher salt + more to taste
  • ½ teaspoon freshly ground black pepper + more to taste
  • 2 scoops of HumanN’s SuperBeets Collagen
  • Canned pickled beets for garnish
  • Drizzle of sour cream of coconut milk for garnish
  • Crusty bread for serving


  1. In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger and cook stirring about 30 seconds until garlic is fragrant.
  2. Add in cumin and red pepper flakes and stir until fragrant. Just a few seconds.
  3. Add in beets, salt and pepper and stir to combine all of the veggies.
  4. Add in vegetable stock and bring to a boil.
  5. Reduce and simmer over low heat until beets are cooked through and fork tender, about 20-25 minutes.
  6. Transfer beet soup to a blender in batches and carefully blend to puree. Or use an immersion blender if you have one.
  7. Transfer pureed soup back to pot and stir in SuperBeets Collagen and coconut milk. Note: you may want to set some coconut milk aside to drizzle on top if you are not using sour cream.
  8. Heat soup again over low heat stirring in the coconut milk and collagen. Taste and season again with salt and pepper as needed.
  9. Serve with a drizzle of sour cream or coconut milk, a few slices of picked beets, and crusty bread for dipping.

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