Recipe: Appetizing 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 cook that.

Ingredients of My Second Beetroot Soup (Vegan)

1. It's of Generous amount of fresh dill.
2. You need of Generous amount of colorful peppercorns.
3. Prepare 2 of beets.
4. Prepare 6 cloves of garlic.
5. You need 2 of veggies soup cubes.
6. It's 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) 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. A comforting root veg broth with a spicy ginger hit to ward off autumn blues. My good friend Matt Burgess teaches me how to make a simple Beetroot Soup in this video.

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