How to Prepare Perfect My Second Beetroot Soup (Vegan)

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 have My Second Beetroot Soup (Vegan) using 9 ingredients and 1 steps. Here is how you cook that.

Ingredients of My Second Beetroot Soup (Vegan)

1. Prepare of Generous amount of fresh dill.
2. Prepare of Generous amount of colorful peppercorns.
3. Prepare 2 of beets.
4. You need 6 cloves of garlic.
5. It's 2 of veggies soup cubes.
6. You need 6 tbsp of ketchup.
7. It's 100 g of colorful kidney beans, soaked in water a day before.
8. Prepare to taste of Salt.
9. You need 5 of bay leaves.

Heat oil in medium pot over medium heat. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Beet Gazpacho- a simple, delicious chilled beet soup with cucumber, avocado, and fresh dill - healthy and low calorie! This luscious Beet Gazpacho is simple and easy to make and full of healthy fresh summer ingredients.

My Second Beetroot Soup (Vegan) step by step

1. 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.

A chilled beet soup, it's topped with diced avocado, crunchy cucumber, onion, beet and fresh dill and a very optional drizzle of olive oil or swirl of. 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! By using our services, you agree to our Cookie Policy and Terms of Service.

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