This easy beetroot soup has been a great success in my family. It is super easy to make & so yummy too! :) You could top your soup with vegan sour cream, if you like. I just topped each soup surface with a celery leaf! Enjoy!
Step 1: Gather Your Ingredients!
Recipe: For 6 hungry people
500 gr beetroot, peeled & cut up into chunks
3 fat cloves of garlic, peeled & cut up finely
1 medium potato, peeled & cut up about
1200 ml – 1500 ml of hot vegan gluten-free stock
1 large big carrot, peeled & cut up
1 large red onion, peeled & finely cut up
Maldon sea salt
2 -3 tablespoons of a fruity extra virgin olive oil ( evoo )
Step 2: Method!
1. Take larger cooking pot & pour 2 tablespoons of that fruity evoo in it. Heat up on medium-high. When hot & sizzling, add chopped red onion & garlic cloves. Let them sweat for about 10 minutes. Stir often. Season a bit with sea salt & 10 grins of black pepper. Stir. Now, add chopped carrot & potato chunks. Let it fry for about 5 to 10 minutes, stirring often. Add more olive oil, if you need to.
2. Add chopped beetroot & let it fry for about 5 minutes, stirring often. :) Pour hot stock over it all & stir everything round into the pot. Bring to the boil & cook your soup for about 10 to 15 minutes or until your beetroot chunks are cooked through. This depends on the thickness of your cut up beetroot. Taste. Adjust the seasoning. I added 1/2 teaspoon of sea salt & 15 grins of balck pepper. Mix into your Vitamix or into a good blender. Serve instantly to your loved ones & enjoy with a celery leaf on top, maybe with some tasty vegan sour cream, if you want! :) MMM,…;)
You can also find this tasty recipe on my blog: http://sophiesfoodiefiles.wordpress.com/2014/05/04/vegan-gf-simple-beetroot-soup/