Dinner

One-Pot Harissa Beet Soup Recipe

ByThomas Greene January 5, 2026January 5, 2026

Introduction

This One-Pot Harissa Beet Soup is a vibrant and comforting dish that combines earthy beets with the spicy warmth of harissa. It’s easy to prepare and perfect for a cozy meal any time of year.

A white bowl filled with a smooth, deep red beet soup that covers the entire surface. On top of the soup, there are thin, light beige almond slices scattered around, along with fresh, bright green dill sprigs placed evenly across the bowl. White cream is drizzled in thin, wavy lines diagonally across the soup, adding contrast, and a few cracks of black pepper are sprinkled lightly over everything. The bowl sits on a white marbled surface with a few broken almond pieces and dill sprigs gently scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. extra-virgin olive oil
1 large shallot, finely chopped
3 cloves garlic, grated, divided (about 1 tbsp.)
Kosher salt
Freshly ground black pepper
2 Tbsp. harissa paste
2 lb. red beets, peeled, cut into 1/2″ pieces (about 4 cups)
3/4 lb. Yukon Gold potatoes, peeled, cut into 1″ pieces (about 1 1/2 cups)
4 cups low-sodium vegetable broth
2/3 cup plain full-fat yogurt
Toasted sliced almonds and fresh dill sprigs, for serving

Instructions

Step 1: In a large saucepan over medium heat, heat olive oil. Add the shallot and 2 teaspoons of the grated garlic; season with salt and pepper. Cook, stirring occasionally, until softened, about 3 to 4 minutes. Stir in the harissa paste and cook until fragrant, about 2 minutes.
Step 2: Add the beets, potatoes, vegetable broth, 1 cup of water, and 2 teaspoons of salt to the saucepan. Bring to a boil, then reduce heat to medium-low and cook, partially covered, until vegetables are very tender, about 25 to 30 minutes. Let cool for 5 minutes.
Step 3: Working in batches, transfer the soup to a blender or use an immersion blender directly in the saucepan. Blend until smooth, adding a few tablespoons of water as needed to reach your desired consistency. Season with salt and pepper to taste.
Step 4: In a small bowl, whisk together the yogurt and the remaining 1 teaspoon of garlic. Lightly season with salt.
Step 5: Serve the soup drizzled with the garlic yogurt mixture. Garnish with toasted sliced almonds and fresh dill sprigs.

Tips & Variations

For a vegan version, substitute the yogurt with coconut yogurt or plant-based sour cream.
Adjust the amount of harissa paste to match your preferred spice level.
Use an immersion blender to blend the soup directly in the pot for easier cleanup.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens after refrigeration, add a splash of water or broth when reheating to loosen it.

How to Serve

A deep white bowl filled with smooth, thick beet soup of bright red-purple color. The soup surface has a zigzag drizzle of creamy white sauce and is topped with scattered light brown almond slices and small green dill leaves. A shiny silver spoon lifts some of the rich soup with white sauce lines and dill on top, held above the bowl. In the background, a white bowl holds extra almond slices. All is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh?

While fresh beets offer a better texture and flavor, you can use canned beets in a pinch. Reduce the cooking liquid since canned beets are already cooked, and adjust seasoning accordingly.