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Beetroot soup

Dec 6, 2022

By LivGood Team

Beetroot soup


For the cream:

For the sour cream:

For the quick pickled radishes:

  1. 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.

  2. Sour cream: mix the soya cream with the lemon juice. Set aside until serving time.

  3. 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

Recipe produced by Luisa Mafei, for our Confort food Workshop