I got the inspiration for this vegan recipe from Pick Up Limes and I adapted it with the veg I had in my kitchen.
The quantities serve 2 to 3 persons.
- 1 onion
- 3 beetroots
- 1 carrot
- 2 potatoes
- cumin seeds (1 spoonful)
Dice the onion and begin to cook it on medium heat until golden. Add the cumin seeds and mix.
Meanwhile make grated beetroots, carrot and potatoes using a food processor or elbow grease.
Add the veg to the pan and cover with water. You can use vegetable stock if you want, or any other spices you fancy.
Cover with a lid, bring to a boil then reduce the heat and let cook for around 20 minutes.
In my case, the water reduced a lot and combined with the potato natural starch it created an enveloping sauce. If you would rather have a soup, you can add some water while it’s cooking.
I’m sure it would be delicious with some grated fresh ginger root but I didn’t have any, so I served this dish with some candied ginger as a topping, as well as some sesame seeds, sunflower seeds and a sprinkle of Dorset Sea Salt.
This beetroot vegan soup has an amazing color and will certainly brighten your day!