Easiest Way to Prepare Appetizing 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. My vegan borscht is made with not only beets, but also cabbage, carrots and potatoes.

My Second Beetroot Soup (Vegan) 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 achieve it.

Ingredients of My Second Beetroot Soup (Vegan)

  1. You need of Generous amount of fresh dill.
  2. You need 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. Prepare 6 tbsp of ketchup.
  7. It's 100 g of colorful kidney beans, soaked in water a day before.
  8. It's to taste of Salt.
  9. 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! Beet Gazpacho- a simple, delicious chilled beet soup with cucumber, avocado, and fresh dill - healthy and low calorie!

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.

This luscious Beet Gazpacho is simple and easy to make and full of healthy fresh summer ingredients. 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. Stir in stock, and season with salt and pepper. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied.

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