My Second Beetroot Soup (Vegan). Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. Add carrots, beets, potatoes, and cabbage, stirring to combine. I love to roast my beets, which is AMAZING, but sometimes I wish I was a little more creative in my beet cooking adventures, and tried different beet recipes.
My daughter, on the other hand, is like me, a little more cautious. Which brings me to this soup, because she can really be quite picky with cooked beetroot (raw and fermented is fine though). However, this Beetroot, Coconut and Ginger soup has such a beautiful, velvety flavour that has been enough for her to accept it in its cooked form. You can cook My Second Beetroot Soup (Vegan) using 9 ingredients and 1 steps. Here is how you cook it.
Ingredients of My Second Beetroot Soup (Vegan)
- You need of Generous amount of fresh dill.
- It's of Generous amount of colorful peppercorns.
- It's 2 of beets.
- Prepare 6 cloves of garlic.
- It's 2 of veggies soup cubes.
- You need 6 tbsp of ketchup.
- You need 100 g of colorful kidney beans, soaked in water a day before.
- It's to taste of Salt.
- Prepare 5 of bay leaves.
I have eaten my share of vegan soups and I can say without reservation that this is the best one I have ever had. I made the first batch with beet greens, and now am brewing up my second using spinach. Thanks for a new dinner staple! Stir in stock, and season with salt and pepper.
My Second Beetroot Soup (Vegan) instructions
- Soak the beans one day before in water. Start cooking the beans in 1-2 liters of water, add salt. Check the beans regularly, if they are soft, add the peeled, shredded beetroots. Add the bay leaves, soup cubes, salt, peppercorns and let it boil. A bit later add the garlic cloves and the ketchup. I suggest to eat it with more fresh ketchup on top and white bread and fresh chives.
Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Heat oil in medium pot over medium heat. Add water, lentils, beets (save a little for fresh garnish) salt and cumin.
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