Red Beet Soup With Mushrooms

 

Super healthy and delicious red beet soup with wild forest mushrooms.

This type of soup is very popular in Eastern Europe and is often served on special occasions.

If you love aromatic soups, this soup will take you right into the deep woods with its magical wild mushroom tang.

• 2l water
• 50g dried forest mushrooms
• 200g fresh mushrooms
• 500g cooked red beets
• 3 potatoes (medium size)
• 1 carrot (medium size)
• 1 onion (medium size)
• 2 cubes of vegan bouillon 
• 1 -2 cloves of garlic
• 2-3 bay leaves
• Black pepper
• 1 tbsp apple sider vinegar
• Parsley or dill

Preparation:

1. First soak dried mushrooms in a bit of water (enough for them to fully soak in it) for an hour or two. 
2. Put 2 litres of water to boil. Add bay leaves and dried mushrooms together with water they’ve been soaking in. Let it boil on medium intensity for 10 minutes.
3. Next add diced potatoes, onion, carrot, garlic, pepper and let it boil for 30 minutes.
4. Grate boiled red beets and add them to the soup. Pour in apple sider vinegar. It helps red beets keep their awesome colour. 
5. Let the soup simmer for another 10 minutes.
6. Serve it with fresh parsley or dill. 

Happy cooking! 

 

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Creamy Broccoli Soup

 

Very nourishing and easy to make soup any time of the year!

It digests easily and takes less than 30 minutes to make.

Great news for those who don’t like to spend much time on cooking 🙂

Ok, let’s get started. You will need:

• 600ml water
• 700g broccoli
• 2 potatoes (medium size)
• 1 onion (medium size)
• 2 cloves of garlic
• 3-5 tbsp coconut cream
• 1,5 cube of vegan bouillon
• 1/3 tsp turmeric powder
• Black pepper
• Basil (optional)
• Parsley

Preparation:

1. Cut potatoes and broccoli stems into small pieces.
2. Put potatoes, broccoli stems, onion, garlic, bouillon, turmeric powder and black pepper into a boiling water and let it boil for 10 minutes (or until potatoes are soft) on medium heat.
3. Add chopped broccoli head and let the soup boil for another 15 minutes.
4. Add coconut cream and parsley.
5. Blend the soup to a creamy consistency.
6. Serve it with fresh basil or parsley.

Bismillah!

 

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Sweet Potato & Carrot Soup

 

This one is definitely on the top on my list!

It’s sweet and creamy and so satisfying that it will make your tastes buds feel like they’re at a party 🙂

It takes less than 30 minutes to prepare and you’ll have about 4 servings. 

Here’s what you will need:

• 1l water
• 1 cube vegan bouillon 
• 3 sweet potatos (medium size)
• 4 carrots (large)
• 1 onion (medium size)
• 3 cloves garlic
• 1 tbsp fresh ginger (chopped)
• 1/2 tsp curcuma
• 1/2 tsp cumin powder
• 1/3 tsp paprica powder
• 1/4 tsp coriander seed powder
• 1/4 tsp black pepper
• 5 tbsp soy or coconut cream
• Parsley
• Walnuts

 

Preparation:

Chop sweet potatoes and carrots into small pieces and add them to a boiling water.

Add bouillon, chopped onion, garlic, ginger and spices and boil the soup on medium heat for about 20 minutes or until the carrots and sweet potatoes are soft.

Pour in soy or coconut cream and blend the soup until it becomes smooth. It should be quite thick and creamy.

When serving, decorate it with parsley or coriander and walnuts. 

Bon petite!

 

 

Recipes created by Ingrida 

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