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Beetroot soup
Beetroot soup
Ingredients:
For the cream:
For the sour cream:
For the quick pickled radishes:
For the cream:
- 900g cooked beetroot
- 3 small radishes
- 1 small red onion
- 800ml soya cream
- 500 ml vegetable stock
- 1 ½ teaspoon sea salt
- 1 teaspoon ground cumin
- 3 teaspoons pomegranate vinegar
- Mix of 4 peppercorns - freshly ground, as much as you like
For the sour cream:
- 100 ml soy cream
- 2 teaspoons lemon juice
For the quick pickled radishes:
- 7 radishes.
- ½ cup pomegranate vinegar
- ¼ cup coconut sugar
-
Radish pickles: combine the pomegranate vinegar and coconut sugar in a saucepan. Bring to the boil. As soon as it boils, lower the heat, and stir until the sugar dissolves. Turn off the heat. Thinly slice the radishes and add to the pan. Set aside until serving time.
-
Sour cream: mix the soya cream with the lemon juice. Set aside until serving time.
- Peel and dice the onion roughly. Cut the radishes into quarters. Add the vegetables to the blender, and add the remaining ingredients. Blend until you obtain a homogeneous cream. Transfer to a pan and bring to medium heat. Cook for 5 minutes
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