Recipe: 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. 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.

The beets infuse everything with their slightly sweet, earthy flavor, and the soup gets finished with some zippy lemon and dill. 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. 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. It's of Generous amount of colorful peppercorns.
3. Prepare 2 of beets.
4. It's 6 cloves of garlic.
5. Prepare 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. You need to taste of Salt.
9. It's 5 of bay leaves.

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. 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.

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.

Healthy Blender Beet Borscht Soup The first post I ever published on Nutrition in the Kitch was borscht, my Baba's Borscht. Beet greens vegetable soup was one of my favourite soups when I was growing up in Poland. It tasted tangy but also a little earthy, more so than beetroot soup (which does not contain beet greens). I loved the mixture of leafy 'bits', cubed root vegetables and herbs. Mainly parsley and dill, the most widely used herbs in Polish cuisine.

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