Vegan Borscht
A simple yet hearty vegan soup, full of Autumnal earthy flavor
Ingredients
- 500 g Beetroot - raw and peeled
- 225 g Carrots - cleaned
- 4 Shallots - peeled
- 1 Clove Garlic - peeled
- Half stick Celery
- 1 Bay Leaf
- 1 Tbsp Caraway Seeds
- 500 ml Stock - enough to cover the vegetables (mushroom stock cubes are considered traditional)
- Seasoning
- Plain Yogurt - plant based, just for swirling at the end
Instructions
- Roughly chop all the vegetables into large chunks (they will be pureed later), chuck into a large pan with the Caraway Seeds and Bay Leaf.
- Cover with the stock and season well. Beetroot is a very sweet vegetable, much sweeter even than carrots or sweetcorn so need quite a bit of salt to bring out their natural flavour.
- Bring to a rapid boil, turn down the heat to a simmer.
- Cover and cook for about an hour, or until all the vegetables are tender.
- Pour into a blender and whizz up until smooth.
- Taste again for seasoning, strain through a medium sieve into a saucepan and gently reheat.
- Pour into bowls and stir through an ivory swirl of natural yogurt.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Borscht
Amount per Serving
Calories
107
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.2
g
Sodium
636
mg
28
%
Potassium
693
mg
20
%
Carbohydrates
24
g
8
%
Fiber
6
g
25
%
Sugar
14
g
16
%
Protein
4
g
8
%
Vitamin A
9711
IU
194
%
Vitamin C
12
mg
15
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.