Recipe: Delicious 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. Beetroot Soup with Blood Orange and Coconut. You can have My Second Beetroot Soup (Vegan) using 9 ingredients and 1 steps. Here is how you achieve that.

Ingredients of My Second Beetroot Soup (Vegan)

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

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. First peel and grate the beetroot and keep aside. Heat the oil in a pan and add the grated beetroot.

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.

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