Vegan Beet Soup

Discover how to prepare a delicious and nutritious meatless beetroot soup, an easy-to-make recipe perfect for cool days or a vegan diet. This soup is rich in nutrients, boasting a delicate aroma and an intense beetroot flavor, making it an ideal choice for those seeking a light and nutritious meal.

With vivid beetroot, tender potatoes, and delicate seasoning, the soup invites you to enjoy warmth and comfort in a meat-free version. Ideal for lunch or dinner when you seek both health and homely flavour.

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  Peel the potatoes and cut them into cubes.
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  Pour the water into the pot and add the potatoes. Add salt, peppercorns, and bay leaf. Turn the stove to high to bring the water to a boil, then reduce the heat to medium and boil for 20-25 minutes until the potatoes are done.
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  Chop the onion.
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  Chop the tomato.
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  Cut half of the bell pepper.
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  Grate the carrot on a coarse grater.
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  Grate the beetroot on a coarse grater.
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  Heat a pan with oil and add all the prepared vegetables. Sprinkle with salt and ground black pepper, and 2 teaspoons of sugar. Fry the vegetables over low heat for 12-15 minutes, stirring occasionally.
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  Check if the potatoes are cooked, then add the mixture of fried vegetables to the pan.
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  Finally, add a little citric acid to give the soup a sour taste. You can add parsley if you like. Leave the pan covered for 10 minutes, then serve.
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  The beetroot soup is ready to serve. You can add sour cream and herbs for a more intense flavor.