BEETROOT SOUP // Sita & Nena

BEETROOT SOUP // Sita & Nena

BEETROOT SOUP, one of our delicious plant-based creations💚 by cooking a traditional recipe: beetroot soup plus adding something new: lemon and mint leaves. Grandma Sita and grandchild Nena intergenerational cuisine, possibly one of the best gastro-fusion, always tasty made at home with love. Simply irresistible! 

  • INGREDIENTS: Plant-based recipe💚

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)
Olive oil (to sauté)
Water (to boil)
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
A splash (about 50g) of lemon
A  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.


1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop into cubes. Chop the cucumber, onions and red pepper into cubes. Add the chopped veggies into the jug.
3. Chop the watermelon into cubes, carefully take out the seeds. Put into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve

    • The beetroot 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”. |
    • ARTICLE: “15 Health benefits of beets, according to science“. Words by Jen Miller from Jen Reviews.
    • ARTICLE: “Beetroot 101: Health Benefits Of Beets, Nutrition Facts, Recipes, And More“. Words by Lisa Williams from Happy Happy Vegan.  

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