Vegan Borscht
Vegan borscht is a vibrant, delicious, comforting red soup packed with vegetables and chickpeas.
Servings: 6 people
Calories: 614kcal
Ingredients
- 1 large Fresh beetroot bulb stem and leaves cut off, peeled and diced
- 1 medium Onion diced
- 2 large Potatoes diced
- 2 small Carrots diced
- ⅛ head Green cabbage bite sized slices
- 3 Bay leaves
- 4 whole Cloves
- 3 tablespoons Tomato paste heaping
- 3 tablespoons Soy sauce use GF if needed
- 2 litres Vegetable stock use GF if needed
- 1 cup Chickpeas
- 1 medium Lemon freshly squeezed
- 1 pinch Salt to taste
Instructions
- In a stockpot, over medium-high heat, sweat onions and carrots in 3 tablespoons of vegetable stock until the onions have turned translucent and the carrots have released their colour.1 medium Onion, 2 litres Vegetable stock, 2 small Carrots
- Add beetroot, potato and 5 more tablespoons of vegetable stock, stir until the beetroot has released colour and both the potatoes and beetroot have softened.1 large Fresh beetroot bulb, 2 large Potatoes, 2 litres Vegetable stock
- Add tomato paste. Stir and ensure all is coated. Add the remaining vegetable stock, bay leaves and cloves. Bring it to a boil, then turn the heat down to low-medium. Allow simmering for about 10 minutes.3 Bay leaves, 4 whole Cloves, 2 litres Vegetable stock, 3 tablespoons Tomato paste
- Add cooked chickpeas, cabbage and soy sauce. Simmer for another 10 minutes. Turn heat off and stir through the lemon, do a taste test, adjust salt if required. Serve warm.⅛ head Green cabbage, 3 tablespoons Soy sauce, 1 cup Chickpeas, 1 medium Lemon, 1 pinch Salt
Video
Notes
Yield 5-6 servings.
See above article about cooking the beet leaves and stems.
Nutrition
Serving: 1.75cups | Calories: 614kcal | Carbohydrates: 122g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 3734mg | Potassium: 2827mg | Fiber: 34g | Sugar: 49g | Vitamin A: 17738IU | Vitamin C: 139mg | Calcium: 312mg | Iron: 12mg