Vegan Borscht
A simple yet hearty vegan soup, full of Autumnal earthy flavor
4
people
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.