Beet the chill soup
This vibrant vegan beet soup is a silky, nourishing dish that’s as beautiful as it is delicious. Made with roasted beets, potatoes, and a hint of ginger, it delivers a perfect balance of earthy flavors. Serve it warm or chilled for a stunning appetizer or light meal that’s as healthy as it is satisfying!
Ingredients
- 2 cups cooked beet, finely chopped
- 1 medium-sized carrot, finely chopped
- 1 medium potato, finely chopped
- 1 apple, diced
- 1 large onion, finely chopped
- 1 clove of garlic, minced
- ½ inch ginger root, finely chopped
- 4 cups vegetable stock
- Salt, pepper, nutmeg to taste
- 1 tbsp. lemon juice
- ½ cup vegetable cream
- 2 tbsp. oil for frying
- ½ cup roasted pumpkin seeds
- ½ cup roasted flaxseed
- A few mint leaves
Preparation
- Finely dice the carrot, potato, onion and beet. Finely chop the garlic and ginger. Fry in hot oil for a few minutes until the onion is translucent and the potato is lightly browned.
- Cut the apple into small pieces and fry briefly. Pour in the vegetable stock and cook for 15 minutes.
- Once slightly cooled, blend the soup to a fine cream using a hand blender. Season to taste with spices and lemon juice and portion out. Top each bowl of soup with 2 tablespoons of cream, roasted pumpkin seeds, flaxseed and mint leaves.
Tips
Instead of potato and carrot you can also use other root vegetables such as celery or parsnips. You can also make the soup creamier by adding 2 tablespoons of plant-based cream cheese before blending!
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