BEETROOT BORSCHT w/ all the veggies -1LTR - vegan

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The Russian family I was a private chef for in the south of France some years ago asked me to prepare Borscht. The grandfather was coming to stay, he eats it daily and " Can you make it like this".....( takes notes rapidly..)

No pressure! So Borscht was made, served, and after lunch Alec came into the kitchen (EEEK!) 

"Lara. That was the best Borscht I have EVER tasted." Must be the kiwi touch'.

(PHEW/ YAY!) that was made with a meat broth but the vegan option we also offer is equally delicious, low in fat, and very much nutritional wellness in a bowl.

Beetroot is so, so good for us, we need to forget about vinegary canned styles of our childhoods, and enjoy it raw, juiced, oven roasted, cooked naturally and made into a beautiful soup full of veggies, and beet & veggie broth as we lovingly do in our kitchen.

Ingredients:  Vegan beetroot & vegetable broth, diced beetroot, red cabbage, carrot, onion, celery, kale, spinach, sun-dried tomato, tomato paste, Himalayan Salt & pepper.

GARNISH TIPS: An absolute must to add a generous dollop of crème fraiche, sour cream or unsweetened Greek yoghurt - vegan yoghurts of course too, with a healthy sprinkle of fresh dill. Dill elevates this soup and flavour 100%. Also, garlic lovers, a clove of garlic crushed in as you heat to eat is super good, too!

Refrigerate and use within 7-9 days. Can be frozen for up to 3 months, remove from glass jar before freezing. 2-3 servings ( depending on your appetite!)