Directions
The beetroot soup is the ultimate summer recipe: it is perfect as a first course, full of minerals and vitamins, and above all, it is straightforward to make.
Not to mention that it is an entirely vegan velvet, very light, and made with very little fat since, at most, coconut cream and extra virgin olive oil are used.
The recipe for making the vegan red beetroot soup is easy. No gourmet advice from Cracco is needed, but the only advice we give you is to add a couple of potatoes to provide consistency and creaminess to the cream without adding other fats.
What to use instead of sour cream in the preparation of vegan soups?
In many recipes, they are found velvety with sour cream or other saturated fats that are not the best of life for coronaries and are of animal origin.
We used coconut milk, which is sometimes tastier and healthier than sour cream, cream, and other heavy fats, not to mention that coconut has an incredible aromatic taste.
That said, we are ready to go!
Ingredients and doses to make the vegan beetroot soup
6 servings
- 600 grams of red beets, obviously raw
- 1 leek
- 3 cloves of garlic
- 3 yellow potatoes
- 25 grams of extra virgin olive oil
- 60 grams of coconut milk
- 8 grams of salt
- 5 grams of pepper
- 8 grams of ginger
- 6 tomatoes
- 2 peppers
- 6 tablespoons of pumpkin or chia seeds
- 1 liter of vegetable broth, to which you will add 300 cl of the cooking water of the red turnips
- 1 bay leaf
- 1 sprig of thyme
How to make the perfect vegan beetroot soup
Wash the beetroots under running water, brushing them carefully to remove all traces of soil, then peel them with a potato peeler.
Cut the ends, then put them in a pot full of water and boil for at least an hour. After an hour, test the turnips with a fork to check if they are cooked. They should be ready in an hour and a half at most. It depends a lot on the size.
Drain the beets, wait for them to cool, and cut them into slices.
Take a thick-bottomed pot, add 4 tablespoons of extra virgin olive oil and stew the sliced leek and garlic for ten minutes on low heat. If it gets too dry, add water.
Peel and dice the potatoes and throw them in the pot. Add the red beets, bay leaf, and the sprig of fresh thyme, cover with 300 ml of the cooking water from the red turnips and vegetable broth, season with salt and pepper and cook for 10 minutes.
Add the coconut milk, remove the bay leaves and thyme, blend and cook for another 5 minutes, then let it cool. This red beetroot soup should be served cold, at most lukewarm, never hot, so it is an excellent summer dish.
Roast the tomatoes and peppers on the grill after cutting them in half, and then season with oil, salt, and pepper. Peel the peppers and cut them into fillets
Final phase: pour the soup into bowls and decorate with grilled tomato, sliced peppers, a spoonful of chia or pumpkin seeds, and a sprig of thyme. With a drizzle of extra virgin olive oil, you can serve a very light summer dish, vegan, with very little fat and an incredible flavor.
Which wine to pair with the beetroot and coconut cream?
Choose a savory wine to cut the velvety texture, such as Soave, Pecorino, or Fiano di Avellino.
The Moscow Mule has the proper ginger freshness to accompany the dish if you want to combine a cocktail.
