This Beetroot Soup with Coconut Hearts and Seeded Soda Bread is too good not to share with your vegan valentine!
I don’t really ‘do’ Valentine’s Day – there is no card swapping or gift giving – but I do like an excuse to pretty up food and remind Mr TS just how much I love him. This beetroot soup was delicious but plain without those cute little hearts sashaying around on its surface. Now it cries out ‘Ooh, look at me, aren’t I FABULOUS?! See how much she adores you?!’
I scrubbed my organic beetroot and roasted them whole for about 2 hours in a baking dish covered with tin foil. I poked them with a skewer to see if they were tender and then left them to cool completely in the tin, under the foil, before slipping off their skins and chopping them into chunks. If you want to skip this stage you can use ready cooked vacuum packed beetroot but NOT pickled beetroot or your Valentine will run a mile and who could blame them?
I also made this beautiful soda bread to dip into our soup and mop up the last of its loveliness. I am now using baking powder instead of bicarbonate of soda thanks to advice from Lydia at Demuths Cookery School last month and it makes such a difference to the flavour of this simple bread.
A super simple soup all prettied up for your beloved vegan valentine, served with easy soda bread. This soup can be ready in under 20 minutes and the bread takes half an hour leaving you more time for gazing into each other's eyes.
- 200 g Cooked Beetroot, roughly chopped
- 1 tbsp Sunflower Oil
- 1 small Red Onion, peeled and chopped
- 2 cloves Garlic, peeled and chopped
- 1/2 tsp Caraway Seeds
- 1/8 - 1/4 tsp Chipotle Chilli Flakes, to taste (optional)
- 300 ml Vegetable Stock
- Salt and Black Pepper to taste
- 250 g Wholemeal Spelt Flour
- 250 g Wholemeal Rye Flour
- 2 tbsp baking powder
- 1/2 tsp fine sea salt
- 350 ml Almond Milk
- 75 ml Coconut Yoghurt
- 1 tbsp Sesame Seeds
- 1 tbsp Pumpkin Seeds
- 1 tbsp Sunflower Seeds
- 2 tbsp thick coconut milk yoghurt
- 1-2 tbsp almond milk
Mix the two flours together with the salt, baking powder and seeds.
Whisk the milk and yoghurt together and pour into your flour mixture.
Mix roughly together until you have a sticky dough, tip it out onto a floured surface, shape into a rough round loaf and cut it into 8 triangles.
Transfer to a baking sheet, brush with a little dairy free milk and sprinkle with more seeds. Cook in a hot oven at 200C for about 25 minutes. Your bread is cooked when it is browned on top and sounds hollow when you knock on its bottom.
While your bread is baking gently heat a tablespoonful of sunflower oil in a small frying pan, add the onion and fry until soft.
Add the garlic, caraway seeds and chilli seeds to taste and fry for a further minute.
Put the cooked beetroot, onion mixture and vegetable stock into a high speed blender (I used my Optimum G2.3 Induction Blender) and blend until really smooth. Add a little more water if it's too thick and salt and pepper to taste.
My blender has a soup function which means that, at this point, it is piping hot and ready to eat! If yours hasn't, you are using a food processor or stick blender, pour your soup into a saucepan and heat through gently.
Pour into warmed soup bowls.
Whisk the coconut yoghurt with a little almond milk to thin it - you want a dropping consistency like thick cream. Dot spots of the mixture around your beloved's bowl of soup. Drag the tip of a skewer or a cocktail stick through each creamy spot to make little hearts.
I’m pretty sure you will have won the heart of your Vegan Valentine with this soup and bread combination – just imagine if someone had created it for you!
Soda bread is best eaten warm from the oven but If you don’t eat it all with your soup, pop it into a bag and freeze it for another day.
If you are a cards and gifts Valentine, why not make your own? These little Fingerprint Love Hearts are simple and oh so pretty!
If you like my Beetroot Soup for your Vegan Valentine, why not Pin It For Later?
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I’m sharing this post with Meat Free Mondays over at Tinned Tomatoes which is packed full of veggie and vegan ideas every week!