How to Cook Yummy My Second Beetroot Soup (Vegan)

My Second Beetroot Soup (Vegan). This beetroot soup is full of flavour! This smooth and velvety beetroot soup is absolutely delicious. I love the vibrant colour that the soup takes on and it's wonderfully.

Cut each one into eight roughly equal pieces. Cut the celery into thick slices. First peel and grate the beetroot and keep aside. 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. 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. It's 6 tbsp of ketchup.
7. You need 100 g of colorful kidney beans, soaked in water a day before.
8. Prepare to taste of Salt.
9. It's 5 of bay leaves.

Heat the oil in a pan and add the grated beetroot. Beetroot Soup with Blood Orange and Coconut. Please note that the second item on this recipe suggests using ghee or olive oil. If you don't know, ghee is clarified butter and therefore not vegan so avoid this and certainly go for.

My Second Beetroot Soup (Vegan) instructions

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.

Beetroot Cutlet Recipe with step by step pics. Crispy and delicious beetroot cutlet made with beets A vegan beetroot tikki recipe. When one side looks crisp and golden turn over each beetroot cutlet and fry the second side. My good friend Matt Burgess teaches me how to make a simple Beetroot Soup in this video. A comforting root veg broth with a spicy ginger hit to ward off autumn blues.

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