Dec 5, 2017

Ginger Beetroot Soup


400 gr. organic beetroot,
80 ml. unsweetned soy milk,
2 tbsp vodka,
1 cup warm water,
1 tbsp olive oil,
2 tbsp finely chopped ginger,
2 tbsp chopped green onion,
A pinch of salt and pepper,
1 vegan stock,
1 tbsp julienned beets.


1. Bring to boil beetroots  for 20-25 minutes or until fork-tender.

2. Place all ingredients in a food processor mix on high until completely smooth.

3. Transfer mixture in a large pot, cook on medium heat for 4-5 minutes.

4. Add salt and pepper. If you would like a thinner soup, then add a little more water.

4. Decorate with beet slices and green onions if desired.


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