Vegan Borscht Soup
with Soy Yogurt
Healthy and hearty food at its best, with carbs only from root veggies.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Healthy and hearty food at its best, with carbs only from root veggies.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Soup
Tomato paste
0 Grams
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Peel and grate beetroots. Peel and cut carrots to small cubes. Peel and chop onion. Slice cabbage to very thin slices. Have the soy mince ready.
2 Cook soup
Heat oil in a large pot. Add beetroot, carrot, onion and cabbage, and fry for 3 minutes. Add tomato paste and stir for 2 minutes. Add water, stock cubes and fresh thyme. Bring to a boil, cover, and reduce the heat to low. Let simmer lightly for 20 minutes.
3 Add and finish
Add soy mince, and boil for 5 more minutes. Season the soup with salt and black pepper to taste. Divide to bowls, spoon the soy yogurt on top, and serve.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?