Beetroot Soup
I just love the colour, flavour and earthy texture of this soup. Perfect in any season and great with a dollop of Oatly Cream swirled in it.
Course
Soups
Cuisine
Dairy & Gluten Free
,
Vegan
Keyword
IBS Friendly Recipe
Servings
2
portions
Servings
2
portions
Ingredients
3
large
Beetroot
can use pre-cooked, not pickled
1/2
peeled courgette
1
veggie stock cube
I use kallo yeast free
1
tbsp
toasted seeds
1
tsp
vegan hard cheese
1
tbsp
oat cream
or soy cream
Instructions
Cook the beetroot with skin on for 30 – 45 minutes. Peel and chop into quarters (skip this if using pre cooked beetroot)
Chop the courgette into small pieces and add to a pan of boiling water. Add the stock cube and cook until stock cube dissolved.
Add the beetroot to the pan and take off the heat.
Blend using a hand blender and serve in a bowl
Spinkle with seeds and finely grated hard cheese (vegan or parmesan), serve and enjoy!