A silky, goodness-packed soup that looks really festive. This will keep for three days in the fridge. Can be frozen for up to three months.
Ingredients
For the soup
- 1 onion chopped
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 1 small potato peeled and chopped
- 1250ml vegan vegetable stock
- 100g frozen peas
- 150g frozen spinach
- A pinch salt and peppers
For the beetroot swirl
- 1 cooked beetroot
- 1 tsp balsamic vinegar
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 2 tbsp water
To garnish
- A swirl soya cream (optional)
Method
- In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.
- Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.
- Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.
