Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef

Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef  焗紅菜頭湯

This is what I make it for the Mothers day (England) today! Happy Mother Days to all mothers, enjoy!

Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef

There’s no doubt about beetroot is good for you, but with its delicate yet sweet flavour it is incredibly versatile in the kitchen, from tasty soups and  through to cakes and puddings. My most favourable ‘Beetroot & Chocolate Brownies’ is our family’s all time party food.

I didn’t use any dairy to thicken the soup today, but I add the raw cashew into the soup to make it creamier. And the taste is better than any dairy cream, add one tablespoon of balsamic vinegar to balance out the sweetness of beetroot.  Simple and easy to make, it won’t take much time to prepare.

Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef

Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef  焗紅菜頭湯

Ingredient:

  • 4 Large size Organic beetroots
  • 2 medium size Carrot, diced
  • 1 large onion, diced    (optional, I haven’t use it)
  • 1 garlic clove, crushed     (optional, I haven’t use it)
  • 1 handful Raw Cashew, soaked with water
  • 1 tbsp Virgin olive oil
  • 1 tbsp Balsamic vinegar
  • 800ml Vegetable stock      ( I use mushroom stock )
  • 1 sprig Fresh thyme
  • Pink sea salt and black pepper
  • 4 tbsp Soy Yoghurt, for topping  (optional)

Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef

Roasted Beetroot Soup with Soy Yoghurt ~ Vegan, df, sf, gf, ef

Method: 

  1. Roasting beets is simple and easy and creates a more intense flavour than boiled beetroot. Just wash the beets, remove the stalk, place in a roomy roasting tray, sprinkle lightly with olive oil and sea salt and a little fresh thyme. Roll the beetroots around then roast in a fairly hot oven 400°F/200°C/180°C (fan oven), or Gas Mark 6 for 40 -45 mins until soft. Leave to cool and rub away the skin with a piece of kitchen paper. Just that Easy!
  2. If you use onion and garlic, then set up a large, heavy bottom saucepan, gently heat the oil until hot. Add the onion and garlic, cook gently until soft – around 10 minutes.
  3. For me, I just prepare a large saucepan, add one tablespoon of olive oil in, gently heat the oil and add the roasted beetroots, diced carrots and drained cashew into the pan, and come with the stock, balsamic vinegar, and bring to the boil and allow it simmer for a further few minutes.
  4. Using a blender or liquidiser, blend the soup until smooth and keep it warm.
  5. To serve, pour the hot soup in a serving bowl and top with one table spoon of soy yoghurt swirl around and serve immediately.
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