Everyday cooking
Beetroot Soup
Enjoy one of our favourite vegan soup recipes! Beetroot Soup with Violife Creamy Original. An easy recipe for the ones who want to be the chef tonight!
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Cooking time40 minutes
Prep time5 minutes
DifficultyEasy
Servings6 portions
- 1 pack Violife Creamy Original
- 4 medium beetroots, diced
- sage leaves
- 1 garlic clove, chopped roughly
- 1 vegetable stock cube in 700ml boiling water
- 1 medium onion, peeled and finely chopped
- 2 tbsp olive oil
- 500 ml coconut oil
- salt and freshly ground black pepper
- coriander leaves
- lemon zest
- Place beetroot in an ovenproof dish. Add garlic and drizzle over half the olive oil, salt and pepper and sage.
- Roast for 25-30 minutes at 190°C.
- Heat the coconut oil in a pot and sauté the onion. Add the beetroot and the stock with the water and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 20 minutes.
- Taste and adjust the seasoning if necessary. Place half of the Violife Creamy into the soup and stir.
- Using a hand blender pulse soup until smooth. Serve with a dollop of Violife Creamy, lemon zest and coriander leaves.
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