Do you know that magical feeling when you throw a bunch of ingredients together in the blender (or a cooking pot ), not really expecting anything special, but then the result turns out incredibly tasty? Simon’s parents have been providing us with plenty of fresh cucumbers and beetroots from their huge vegetable garden the last couple of weeks, which inspired me to create this delicious Summer Beetroot Soup. It’s creamy, refreshing and the flavor of the beetroot is surprisingly soft. Thanks to its gorgeous pink color, this beetroot gazpacho might even invite the fussiest eaters to have a spoonful. I think it’s the perfect summer soup to serve on a hot day.
Summer Beetroot Soup
SERVES: 4 people (appetizer)
1 cup water (or more if you prefer it thinner)
1 small beetroot, peeled and roughly chopped
1 small apple, cored and roughly chopped
½ small cucumber, peeled
1 large tablespoon lemon juice
1 large tablespoon Shiro miso
1 tablespoon spring onion, chopped
Himalayan crystal salt or sea salt and black pepper, to taste
½ ripe avocado, pitted
Fresh dill, or other herbs
Seeds of your choice (I used sprouted pumpkin seeds)
Scoop of unsweetened plant-based yoghurt or a drizzle of extra virgin olive oil
Freshly ground black pepper
- Combine water, beetroot, apple, cucumber, lemon juice, miso, spring onion, salt and pepper in the blender. Blend until smooth.
- Add the avocado and blend again.
- Taste, adjust the seasonings if needed and blend one last time.
- Serve chilled or at room temperature. I topped the soup with fresh dill, sprouted pumpkin seeds, unsweetened coconut yoghurt and black pepper.
JULIE’S TIPS & TRICKS:
This Summer Beetroot Soup will stay fresh at least 3 days in an airtight container in the refrigerator.
Now I would love to hear from you! How do you like to serve beetroot? Raw or cooked, as part of a soup, salad or juice? Definitely let me know by leaving a comment down below.