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.
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…
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.
Chop the onion.
Chop the tomato.
Cut half of the bell pepper.
Grate the carrot on a coarse grater.
Grate the beetroot on a coarse grater.
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.
Check if the potatoes are cooked, then add the mixture of fried vegetables to the pan.
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.
The beetroot soup is ready to serve. You can add sour cream and herbs for a more intense flavor.
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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.
3
Chop the onion.
4
Chop the tomato.
5
Cut half of the bell pepper.
6
Grate the carrot on a coarse grater.
7
Grate the beetroot on a coarse grater.
8
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.
9
Check if the potatoes are cooked, then add the mixture of fried vegetables to the pan.
10
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.
11
The beetroot soup is ready to serve. You can add sour cream and herbs for a more intense flavor.
Hope you enjoyed cooking this recipe!
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