Made This Delicious Vegan Borscht On The Weekend, Recipe Bel

made this delicious vegan borscht on the weekend recipe bel display image cc
made this delicious vegan borscht on the weekend recipe bel display image cc

Made this delicious vegan borscht on the weekend, recipe below ?


3 large beetroot
3 medium potatoes
2 medium carrots
2 celery ribs
1 capsicum
1 brown onion
2 cans white beans (cannelini, butter beans etc)
4 Tbsp olive oil
3 Tbsp white vinegar
4 Tbsp ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp crushed garlic
3 Tsp dill
8 cups vegan chicken stock

Peel and grate the beetroot, wash and dice the potatoes, slice the carrots, chop the celery and capsicum, and dice the onion.

Heat 2 Tbsp of olive oil in a large soup pot and sautee the beetroot until it softens (~10mins). Add the potatoes, carrots and chicken stock, 2 cups of water and cook for 10-15 minutes until the potatoes has softened.

While the potatoes are cooking, in a large pan heat 2 Tbsp of olive oil and sautee the onions, celery and capsicum until softened and starting to caramelize. Add 4 Tbsp of ketchup and stir fry for 30 seconds until absorbed then add the pan contents to the soup pot.

When the potatoes are cooked, drain and rinse the beans, add them to the pot with another 2 cups of water. Add the vinegar, salt, pepper, garlic and dill. Optionally add 2 bay leaves.

Cook for 2-3 more minutes.

Adjust salt and vinegar to taste.

Garnish with 2 Tbsp coconut yogurt, chopped dill, salt and pepper. Serve with crusty bread.

Serves 10. Approx 1000kj per serve excluding bread.

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