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.
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.