Coming back to the topic of seasonality — now is the perfect time for root vegetables. This is not “whipped borscht,” but a beetroot cream soup recipe from Afisha Food. The combination of beetroot and goat cheese is almost as classic as tomatoes with basil. Only here, instead of a salad, you get a warm and velvety soup.
- 1 small beet
- 1/2 carrot
- 1 onion
- 50 g goat cheese or tofu
- 2 cloves of garlic
- a handful of parsley leaves
- 1 liter of vegetable broth or water
- 100 ml of coconut cream
- coconut or olive oil
Peel the garlic, mash it into a paste, and mix with goat cheese and chopped parsley. Peel the beetroot, carrot, and onion, cut into cubes, and sauté in vegetable oil in a deep pan until softened, about 10 minutes.
Alternatively, you can roast the vegetables first — this will give the soup a richer flavor and cut down cooking time. Pour in the stock or water and simmer for another 5–7 minutes, until the vegetables are completely tender. Transfer everything to a blender, add coconut cream, and blend until smooth.
Serve hot with the cheese mixture on top.
Peel the garlic, mash it into a paste, and mix with goat cheese and chopped parsley. Peel the beetroot, carrot, and onion, cut into cubes, and sauté in vegetable oil in a deep pan until softened, about 10 minutes.
Alternatively, you can roast the vegetables first — this will give the soup a richer flavor and cut down cooking time. Pour in the stock or water and simmer for another 5–7 minutes, until the vegetables are completely tender. Transfer everything to a blender, add coconut cream, and blend until smooth.
Serve hot with the cheese mixture on top.
