The soup is quickly made and thanks to the beetroot incredibly nutritious. The recipe is vegan and gluten-free.
Gericht Main Course
Keyword beetroot, glutenfree, soup, vegan,
Vorbereitungszeit 10 MinutenMinuten
Zubereitungszeit 20 MinutenMinuten
Gesamtzeit 35 MinutenMinuten
Portionen 4people
Autor Adaeze
Zutaten
4approx. 600 g beetroot (fresh)
2carrots
2potatoes
1onion
1tsplemon juice, freshly squeezed
salt
pepper
1Lwater
2tspvegetable stock
some cashew cream
1ELolive oil
Ingredients Cashew cream, yields approx. 150 ml cream
50gcashew nuts, soaked
100mlwater
Anleitungen
Peel beetroot, cut into slices and then cut into cubes. Peel the carrots and potatoes and chop them coarsely into cubes. Peel and finely dice the onions.
Heat a pot and add olive oil and vegetables. Steam the vegetables for 2-3 minutes while stirring. Deglaze with water and stir in stock. Cover and simmer until the vegetables are well cooked.
Puree the vegetables finely with a blender or hand blender and season with salt, pepper and lemon juice. Arrange everything in a soup plate and garnish with a teaspoon of cashew cream.
Preparation Cashew Cream
Soak the nuts in water for 1-2 hours (or overnight). Rinse the cashew nuts and put them into the mixer with water.
Notizen
Beetroot stains, so it is best to wear disposable gloves when preparing it.