Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, my second beetroot soup (vegan)🍅🍅🍅🍅🍅. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
My Second Beetroot Soup (Vegan)🍅🍅🍅🍅🍅 is only one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. My Second Beetroot Soup (Vegan)🍅🍅🍅🍅🍅 is something that I’ve loved my whole life. They’re fine and they look fantastic.
Say Yes to Delicious Vegan Soups Made with Real Ingredients. 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!
To get started with this recipe, we must prepare a few ingredients. You can cook my second beetroot soup (vegan)🍅🍅🍅🍅🍅 using 9 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make My Second Beetroot Soup (Vegan)🍅🍅🍅🍅🍅:
- Make ready Generous amount of fresh dill
- Make ready Generous amount of colorful peppercorns
- Take 2 beets
- Get 6 cloves garlic
- Take 2 veggies soup cubes
- Prepare 6 tbsp ketchup
- Make ready 100 g colorful kidney beans, soaked in water a day before
- Prepare to taste Salt
- Prepare 5 bay leaves
In a large soup pot, heat oil over medium heat. Add carrots, beets, potatoes, and cabbage, stirring to combine. Melt the butter in a large, heavy-based pan over a low heat. My daughter, on the other hand, is like me, a little more cautious.
Steps to make My Second Beetroot Soup (Vegan)🍅🍅🍅🍅🍅:
- 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
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. The star ingredient however is beetroot, giving the soup it's characteristic vivid colour. It is a versatile recipe which appeals to vegans, vegetarians and meat eaters alike. It can be made vegan consisting only of vegetables and vegetable stock, vegetarian with the inclusion of sour cream prior to serving, and it can also be made with meat.
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