vegan beetroot soup with soy foam
Ari
The vegan beetroot soup with soy foam and tangerines is an excellent dish for anyone who wants to eat vegan and fit.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course Soup, stews and chili, soups
Cuisine Mediterranean
Servings 4 portions
Calories 233 kcal
potato peeler*
Knife*
Cooking pot*
milk frother*
For the beetroot soup: 600 G fresh beetroot 2 Onion 1 can tangerines approx. 180 g drained weight, unsweetened 1 fresh ginger* walnut size 4 tablespoons olive oil 500 ml vegetable broth 1 kosher salt* Pepper* from the mill Topping: soy milk frothed up small bunch parsley 40 G Cashews roasted, optional
Wash beetroot and peel with a vegetable peeler. Cut into small pieces.
Peel the onions and dice small.
Peel and finely chop or grate the ginger.
Heat olive oil in a saucepan over medium heat. Sauté the onions in it until translucent.
Add the beetroot cubes and ginger, simmer briefly and then deglaze with the vegetable stock.
Cover and simmer for about 30 minutes until the beets are tender.
Add tangerines, with juice, to the soup. Season with salt and pepper.
Let cook for about 10 more minutes. Remove from the stove and puree. Taste again.
Arranging & Serving: Wash the parsley, shake dry and chop.
Serve the soup in deep plates or bowls. Place 1-2 tablespoons of soy milk foam in the middle and serve with roasted cashew nuts, orange fillets and parsley, for example.
Serving: 1 Port. Calories: 233 kcal Carbohydrates: 17 g Protein: 5 g Fat: 8 g
Keyword Beetroot recipes, Beetroot soup, fruity beetroot stew, vegan soup ideas, vegan soup recipes