Cooked Beetroot Vegan Soup

Cooking Time



2 to 4
1 – 2 tbsp of oil (rapeseed, sunflower or coconut)Beetroot Soup Plant Based 2 packs of cooked beetroot, chopped into big chunks (normally there is 4 in the pack, so 8 beets altogether) 1 onion, chopped 3 – 4 potatoes, peeled and chopped into 3 cm chunks 300 ml of vegetable stock 1 tin of coconut milk 3 tsp of white vinegar 3 bay leafs (optional) 3 tsp of marjoram Generous amount of black pepper (around 1 tbsp) Salt to taste
1. Heat up the oil in a big saucepan and fry the onions for about 4 minutes until they start to go a little brown on the sides (gives it that special flavour).
2. Once fried, chuck in the potatoes and a generous pinch of salt. Fry for another 3 minutes and then you can add the beetroots, frying for 1 – 2 minutes on a low heat.
3. Add the stock, marjoram, bay leafs (if using), vinegar and stir. If the stock covers all veg, that means you have enough to cover with a lid and let it boil for about 20 mins or until the potatoes are cooked. If not, add a little boiling water to cover the veg, and then cover.
4. Once all potatoes are cooked through, add the coconut milk and cook for 2 mins until hot.
5. Set the soup aside for 10 – 15 mins to cool down. Once cooled down, take out the bay leafs if used, add the black pepper and blend it all.
6. You can serve with some nice soy yoghurt on top, + voila!