Creamy beetroot soup
with white beans, green apple, oat flakes and sautéed green beans
A vegan soup with a unique flavour, colour and texture that brings you right in the summer spheres.
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Nice and quick!
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, celery, soya, gluten
Utensils:
(Hand) blender
Ingredients
Beet
Cooked white beans
Oat flakes
Green beans
Green apple
Almond milk
Vegetable broth
Garlic
Lemon
Cashew nuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3950
944
20
4
166
71
32
38
0
629
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Grate the beet and apple. Chop the garlic. Dissolve the broth in 1/2 litre of hot water. Drain and wash the beans.
2.
Heat 1 tablespoon of olive oil in a large pot and cook the garlic for 1 minute until golden brown. Add the apple and beets and let it cook for 5 minutes while stirring occasionally. Add the broth, the almond milk, the beans and the oats. Cook for another 15 minutes over medium heat.
3.
Remove the ends from the green beans. Heat 1 tablespoon of olive oil in a frying pan and cook the green beans for 5 minutes. Season to taste. Add 100ml of water and let it cook over high heat until the liquid evaporates.
4.
Blend the beet mixture with a hand blender to a smooth cream. Add the juice of half a lemon.
5.