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Dairy-Free
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Gluten-Free
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Low Fat
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Nut-Free
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Suitable for Freezing
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Vegan
Ingredients
For the soup
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 large clove garlic, crushed
- 2 large fresh beetroot, peeled and chopped
- 1 carrot, roughly chopped
- 1 medium potato, peeled and chopped
- 900ml vegetable stock
- 1 tsp cider vinegar
To garnish
- 2 tbsp soya cream
- 1 tbsp flat leaf parsley, finely chopped
To serve
- 1 small loaf sun-dried tomato bread, torn into pieces
Method
- Heat the vegetable oil in a saucepan.
- Fry the onion for 5 minutes until soft.
- Add the garlic, beetroot, carrot and potato. Continue to cook the vegetables while stirring until they start to soften.
- Add the stock and bring to the boil. Simmer for 20 minutes until the vegetables are cooked.
- Use a hand blender to liquidise the soup. You can cool the soup and freeze it for later at this stage.
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Stir in the cider vinegar and top with a swirl of soya cream. Serve with some torn sun-dried tomato bread.
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