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 julienne 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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