Beetroot Soup

A super simple beetroot soup all prettied up for your beloved vegan valentine. This soup can be ready in under 20 minutes leaving you more time for gazing into each other's eyes.

Course Lunch, Soup, Starter

Cuisine Easter European, English

Keyword beetroot recipes, Valentine's Recipes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 155kcal

Author Chris Mosler | Thinly Spread

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
1/4 tsp Chipotle Chilli Flakes, to taste (optional)
300 ml Vegetable Stock
Salt and Black Pepper to taste

To Serve

2 tbsp thick coconut milk yoghurt
1-2 tbsp your favourite plant milk I used oat

UK Measurements - US Measurements

Instructions

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 or food processor and blend until really smooth. Add a little more water if it's too thick and salt and pepper to taste.
Return your soup to your saucepan and heat through gently.
Pour into warmed soup bowls.
Whisk the coconut yoghurt with a little plant 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.

Notes

If you want to roast your beetroot for extra flavour you will need to scrub them and then bake them in a foil covered baking dish in a hot oven for about 2 hours until tender.

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition