Beetroot soup

Zupełnie inny barszczIngredients (4servings):

  • 500g beetroot, peeled and grated coarsely
  • 400ml vegetable stock
  • 3 cloves garlic, peeled
  • 1 medium onion, peeled and finely chopped
  • 250ml soya cream
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 teaspoons savory (GF)
  • ½ teaspoon nutmeg (GF)
  • sea salt
  • freshly ground black pepper (GF)
  • a pinch of chilli (GF)
  • a handful fresh coriander, leaves picked




Heat the olive oil in a pan and add the onion. Cook for a few minutes until soft. Add the beetroot and garlic cloves, cook for a further 5 minutes. Add the stock and lemon juice, bring to the boil. Season with savory, nutmeg, salt, a pinch of chilli and freshly ground black pepper. Simmer gently for 30 minutes until the beetroot is tender. Remove from the heat, add soya cream, stir.

Transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Divide between four bowls, sprinkle with coriander and serve.



GF – make sure the ingredient doesn’t contain traces of gluten!


Print Friendly, PDF & Email

3 Responses to Beetroot soup

  1. David says:


  2. LeslieK says:

    Jeeeeez, way cool!

  3. Nelson says:

    Looks soooooo creamy, so tasty O_o

Leave a Reply

Your email address will not be published. Required fields are marked *

Hello & welcome to my private gluten-free heaven, thanks a lot for stepping by! I hope you’ll find here everything you need – make yourself comfortable, enjoy the reading and visit this place as often as you can. You’re always very welcome ♥
↓ More ↓
© 2014 | | Natalia Mantur | AllRightsReserved