Easiest Way to Cook Tasty My Second Beetroot Soup (Vegan)πŸ…πŸ…πŸ…πŸ…πŸ…

My Second Beetroot Soup (Vegan)πŸ…πŸ…πŸ…πŸ…πŸ…. In a large soup pot, heat oil over medium heat. Add carrots, beets, potatoes, and cabbage, stirring to combine. My vegan borscht is made with not only beets, but also cabbage, carrots and potatoes.

My Second Beetroot Soup (Vegan)πŸ…πŸ…πŸ…πŸ…πŸ… Heat oil in medium pot over medium heat. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Add grated beets, carrots and diced tomatoes. You can cook My Second Beetroot Soup (Vegan)πŸ…πŸ…πŸ…πŸ…πŸ… using 9 ingredients and 1 steps. Here is how you achieve it.

Ingredients of My Second Beetroot Soup (Vegan)πŸ…πŸ…πŸ…πŸ…πŸ…

  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. Prepare 6 tbsp of ketchup.
  7. It’s 100 g of colorful kidney beans, soaked in water a day before.
  8. You need to taste of Salt.
  9. You need 5 of bay leaves.

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. 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. I have eaten my share of vegan soups and I can say without reservation that this is the best one I have ever had.

My Second Beetroot Soup (Vegan)πŸ…πŸ…πŸ…πŸ…πŸ… 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.

I made the first batch with beet greens, and now am brewing up my second using spinach. Thanks for a new dinner staple! 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.