29 Apr Beetroot cold soup / VEGAN (SAVOURY – SOUPS)

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Recipe + design by Sita & Nena.

 

BEETROOT SOUP WITH LEMON AND MINT LEAVES 

  • INGREDIENTS *vegan recipe

VEGETABLES
4 carrots (small size)
2 potatoes (small size)
2 spring onions (green part)
1 onion (medium size)
1 beetroot (medium size)
1/2 courgette /zucchini (medium size)
2 slices of pumpkin (optional)
SPICES
A pinch of tumeric, to taste
A pinch of ground cumin, to taste
A pinch of hot chilli powder, to taste
Smoked salt, to taste
SAUTÉ + BOIL
Olive oil (to sauté)
Water (to boil)
SERVE
A generous splash (about 50g) of lemon
A generous splash (about 50g) of extra virgin olive oil
Some fresh mint leaves, chopped
A handful of toasted white sesame seeds
A spoonful of sour cream or vegan sour cream (optional)
Our note: Greek yogurt or non-dairy yogurt instead of sour cream up to your taste.

 

  • RECIPE STEP BY STEP
1. Wash the vegetables well. Peel potatoes, onion, courgette, beetroot, pumpkin and carrots. Cut the vegetables into pieces. Chop the onion and spring onions green part.
Our note: Wear gloves to peel and cut beetroots (grandma’s proven method),  if you don´t want red dye all over your hands.
2. Heat the olive oil in the pot. Sauté the onion and sprin onions until transparent.
3. Add the pieces of potatoes, pumkin, courgette, beetroot and carrots. Stir several minutes with the rest of the ingredients.
4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat. Add a pinch of tumeric, ground cumin, hot chilli powder and smoked salt, to taste.
5. Mix everything with the blender until it is the consistency of a soup. Taste again and if the flavors need it, season again.
Our note: If the texture of the soup is too liquid , add a few tablespoons of cornstarch (corn flour refined).
6. Serve the soup cold, ladle the soup into bowls. Add a generous splash of lemon, some chopped fresh mint leaves, a teaspoon of sour cream or yogurt and sprinkle toasted white sesame seeds on the top, depending on the size of the bowl and taste. 

 


YOU LEARN SOMETHING NEW EVERYDAY…

  • The beetroot (Wikipedia, the free encyclopedia) is the taproot portion of the beet plant, usually known in North America as the beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). These varieties have been classified as B. vulgaris subsp. vulgaris Conditiva Group. Other than as a food, beets have use as a food colouring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of “garlic-breath”.

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