Beetroot Drink or Soup with Black Eye Peas and Apple, Vegetarian and Sugar-Free | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Beetroot Drink or Soup with Black Eye Peas and Apple, Vegetarian and Sugar-Free

Beetroot Drink with Black Eye Peas and Apple, a Vegan Soup and a Sugar-Free Beverage

I usually serve this as a hot savory soup. “This is so nice after chilled,’ if not looking at him, I would have thought that it was a kid telling me how he liked his ice-cream than was a feedback I received from hubby for my little experiment.

He is right, this is also a nice sweet drink. I actually enjoy it too, with or without the add of honey. Its natural sweetness has pampered my sweet tooth enough (I always lean on the light side when it comes to desserts or sweet soups).

Beetroot Drink with Black Eye Peas and Apple, a Vegan Soup and a Sugar-Free Beverage

I make this fuss-free beetroot soup with only three ingredients, which are all vegan and need no processing or pureeing before cooking. And so does its beverage version.

It requires boiling, but of the simplest kind. Soak the beans, cut the root and fruit, then give some patient for things to work out in the slow cooker.

After boiling, I would discard both the apple and beetroot. When enjoying it as a savory soup, my habit is to include some beans, but it is really up to you.

Beetroot Drink with Black Eye Peas and Apple, a Vegan Soup and a Sugar-Free Beverage

I didn’t weigh the ingredients. Fact is, we don’t need to, just estimate them in terms of volume, the beetroot, the apple and the peas in total are more or less the same.

  • Ingredients
  • 1 medium size apple
  • 1 beetroot, I used organic type, about the size of the apple
  • black eye peas, amount in the size of the apple
  • ~2L water
  • salt to taste
  • honey to taste, optional

Beetroot Soup with Black Eye Peas and Apple, Slow-cooked


Rinse black eye peas. Cover them with several cm of water, and soak for about 2 to 3 hours. Discard water.

Cut off beetroot stems, leaves, wearing gloves to avoid stains on hands. Peel beetroot and apple; cut them into wedges, discarding core of apple.

Put all ingredients in a slow cooker, add water and cook, leaving minimum 4 to 5 cm room from the top. After it reached a boil, continue boil it for another 2 hours.

To serve as a soup, season with salt and enjoy hot. To serve as a cold beverage, let cool (without the add of salt) and store in fridge for at least several hours; add honey to taste if desired.

Beetroot Drink with Black Eye Peas and Apple, a Vegan Soup and a Sugar-Free Beverage


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  1. Angie@Angie's Recipes

    Why didn’t I think of this combo before? I would have thought it’s a water melon based drink…very refreshing!

  2. Juliana

    So interesting this drink/soup…I never had anything like this…I love the color of it…and I think I might prefer it cold.
    Thanks for the recipe Maureen and hope you are having an enjoyable week πŸ™‚

  3. Pat

    <3 !

  4. Helena

    Your recipes are always so surprising !
    I’m not that familiar with beetroot, which I’ve always eaten it in a precooked and packaged form, tasting somewhat (too) earthy to me.
    But I’ll get some fresh one this week to give a try to this light and fresh looking drink/soup, and know if I’m definitely not a beetroot fan πŸ™‚
    Have a nice week end !

  5. Purabi Naha

    Wow, look at the colour! I am instantly tempted by looking at this beetroot drink and now I can’t wait trying this recipe in my kitchen and serving this to my family and friends! πŸ™‚ Thanks!!

  6. TasteHongKong

    Thanks! Sometimes I can taste that earthy flavor too, but surprisingly not in this soup.
    Hope you enjoy!

  7. Monica

    I’m a huge fan of dessert soups and they are definitely comforting – either hot or cold. I’ve never had or heard of this before – so interesting! It looks very refreshing and I love the addition of black eye peas.

  8. Lucy L

    Interesting! I love your combinations of ingredients, unusual to me, but always leaves me wanting to make it there and then!

  9. Helena

    Good news !
    By the way, I forgot to ask you if I should keep the same cooking time if using a regular pot, as I do not own a slow cooker ? Thanks in advance !

  10. TasteHongKong

    You may still need to cook the soup for slightly more than one hour after it is brought to a boil, adjusting the heat from medium-high to medium low roughly after half an hour. To check doness, I’d also try if the beans are tender to bite (type of pot used and hours of beans soaked also affect cooking hours). If you are using a pot, please also see if you need to adjust the water amount, which usually evaporates faster than in a slow cooker.

  11. tigerfish

    Such a healthy nutritious soup. I hv never imagined this combination of ingredients to be together in a soup before.

  12. Helena

    Hi again ! Too bad, it seems that black eyed peas are not that common here in France, I couldn’t get my hands on them ! Do you have an idea by which kind of beans I could substitute them ?
    Anyway I’ve given a taste to fresh beetroot and I think this a taste I could acquire after all, so thanks for having me deciding to take the plunge πŸ˜‰

  13. Purabi Naha | Cosmopolitan Currymania

    This is such a nutritious dish! I loved the colour. Apple makes it even more healthy!!! πŸ™‚

  14. TasteHongKong

    I haven’t tried other beans with this. A simpler version I had was to skip it and add one to two more apples to cook with the beer root. It turned out with lesser depth, but was a nice drink too.

  15. Helena

    Hurray ! I finally found those famous beans at the Asian grocery πŸ™‚ I love their fragrance and taste, don’t you find azuki would be a nice substitute for them ?

    I’m sorry for all those questions and quite long comments but I was getting so excited by this recipe, I’m so glad I could give it a try ! It’s so light and filling at a time, and you’re right, the flavours just find a right balance, be the soup hot or chilled ! I decided to add the beetroot wedges to the soup though, in order not to throw them away and have different kinds of bites.

    Anyway, I love so much this 2-in-1 recipe concept where nothing gets wasted and you can enjoy in different circumstances… you should thank your hubby for good inspiration πŸ˜‰ (I myself owe a lot to my fiancΓ© regarding some of my cooking habits) !

  16. TasteHongKong

    So happy you got the bean too! I haven’t tried making this with azuki red bean, it might overpower the taste of others, I believe.

  17. Helena

    Well, I trust your judgement since you’re much more experienced that me ! Plus, red beans would likely spoil the inviting nice color by making it much darker.
    Thank you so much for your patient and kind advices ! I just can’t wait to make this recipe again πŸ™‚

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  19. J. M. Wylie

    This combination sounds delicious. On a cold day, why not puree all the ingredients and serve this in a large cup as a soup? In the USA, New Year’s Day always calls for eating black-eyed peas for Luck in the new year. I often serve mine as a warm “cream” soup (a puree). If it is for the main part of the meal, I add tender slices of cooked smoked sausage to it and serve it in bowls and pass hot rice for each person to add if they wish (they usually do!). I usually have apple/celery/walnut salad as a side dish and cranberries also (put dried sweetened cranberries in a jar and cover with very hot water about an inch or so abovej. Cool and refrigerate; serve cold. (Obviously, you can make these days ahead; they’re beautiful and good (well drained) on turkey sandwiches and with lots of other things.)
    THANKS for your very imaginative and nutritious recipe!
    I had never thought of putting apple and beets with the peas, but will definitely try this right away.

  20. TasteHongKong

    @J. M. Wylie,
    I see, and thanks for sharing too. Enjoy!