It’s time to make some soup again! I love beetroot and wanted to create vegan borscht recipe for this winter, I already had my old borscht recipe, which I changed a little bit to make It easier to find all ingredients and to make it without having to go trough many different shops to find what you’ll need for making this soup.
At first I tried to look vegan options for sour cream, but it was so hard to find vegan option for it, so I decided to create my own version of it. At first I tried to make sour cream with some coconut milk, lemon juice and salt (in pictures) blended together, but failed with that version. The texture of coconut sour cream was too thin and when I added that to hot soup it melted really fast. Then I tried to make sour cream with cashews, lemon and nutritional yeast and that combination turned out to be good.
This recipe is also very nice and easy to do, because you can get all ingredients really easily all year round, even if you are buying all ingredients organic. One thing that I want to mention is that beetroot will color everything pink! So be careful when you peel and grate them, also your hands will be pink, but don’t worry the color will fade in a day or two. Remember to be careful with all your kitchen fabrics like towels, table cloths or table linens etc. It’s harder to get that pink color away from fabric materials.
I created this warming pumpkin soup recipe, because I have been craving warm and spicy foods so much now when those warm and cozy fall nights has turned to be cold, windy and snowy! There is nothing better than warm soup, cardigan & sitting near the fireplace all day long.
It’s now pumpkin season going on, so I wanted to create something spicy to neutralize the sweetness of the pumpkin. I also wanted to make this soup vegan and nourishing, so I made it with low heat and used only organic ingredients. To give the soup some flavor I added some carrots, red pepper and chili and then I added coconut milk to make it soft and creamy, on top of the soup I also sprinkled some hemp seeds and basil.
For some reason every fall I start to cook more soups and smoothies, It’s easier to buy ingredients that are in season and to use berries from freezer that I have collected at summer. Now when salad season is over and I can’t harvest my salads from my own garden anymore I also like to make a lot of green smoothies, they are a good source of nutrients and you can use so many different green veggies and herbs to create most delicious green smoothies ever (here is link to my Super Green Smoothie recipe).
WARMING PUMPKIN SOUP
- 1 Small butternut squash
- 4 Carrots
- 1 Red pepper
- 1 Red onion
- 1 Clove of garlic
- 1/2 Chili
- 1 Can of coconut milk
- 2 tsp Coconut oil
- 1/2 tsp Turmeric
- Pinch of salt
- Pinch of pepper
- Juice of 1/2 lemon
- Cook onion in a large pot with low heat with coconut oil, then add chili and garlic. Cook for a few minutes and add turmeric in.
- Mix well and add chopped red pepper, carrots and squash into the pot. Pour in the coconut milk and water to cover the veggies and gently bring to the boil.
- Reduce the heat a little and simmer for 20 minutes, then remove from the heat. Add rest of the spices. Using a stick blender, blitz the soup until creamy and smooth, add a splash more water if it is too thick.
- Squeeze lemon juice into the soup, and stir the soup with a wooden spoon.
- Taste and adjust the seasoning, and serve topped with hemp seeds and basil leaves.
The color of this soup is so amazing, best thing about eating plant-based is all these beautiful colors and flavors!
What’s your favorite fall/winter soup?