Beetroot Soup (Vegan)

I really love this soup for its delicate taste and simplicity. 

It consists only of vegetables and therefore is healthy to us. Bright, beautiful, slightly sweet, with an unusual flavor of cumin. In my family, this soup is eaten cold, but it is no less delicious when warm too.

Serve it with a drizzle of olive oil and a small amount of nuts for a savory crunch.

Ready? Set?

Let’s go cooking!

We will need: (4 portions)

600 ml. of water or vegetable broth

1/4 of a white onion

1/4 apple (without skin)

1/2 red sweet pepper

2 champignons

1 large beet

1 bay leaf

1 stick of celery

1/2 tsp. of  lemon juice

1/2 tsp. of cumin

Pine nuts (optional)

Salt, black pepper

Clean the beet and cut it into pieces. Cut the mushrooms, vegetables, and apple into cubes and put them into a saucepan with the broth and bay leaf.

Add salt, pepper, spices, and lemon juice and cook until done.

Pour some of the liquid into a cup and set aside, Blend the remaining liquid with the vegetables in a blender to form a homogeneous mixture.

Add the rest of the liquid to the soup, if you need it to create the desired consistency. Cover with a lid, let it cool. Done! Do not forget to decorate it with nuts.

Bon appetit!