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Beetroot Soup and Soda Bread for your Vegan Valentine

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. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Chris Mosler @thinlyspread

Ingredients

For the Soup

  • 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

For the Soda Bread

  • 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

To Serve

  • 2 tbsp thick coconut milk yoghurt
  • 1-2 tbsp almond milk

Instructions

To Make the Bread

  1. Mix the two flours together with the salt, baking powder and seeds.

  2. Whisk the milk and yoghurt together and pour into your flour mixture.

  3. 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.

  4. 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.

To Make the Soup

  1. While your bread is baking gently heat a tablespoonful of sunflower oil in a small frying pan, add the onion and fry until soft.

  2. Add the garlic, caraway seeds and chilli seeds to taste and fry for a further minute.

  3. 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.

  4. 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.

  5. Pour into warmed soup bowls.

  6. 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.