This one is to be served cold. It’s vegan, sugar and lactose free, of course. It’s bursting with minerals and thanks to my favorite apple cider vinegar (more on this amazing ‘superfood’ soon), it’s full of beneficial bacteria, magical workers for your digestive system!
Ingredients: (this will make a big pot of soup, it will serve about 8 people)
- 4 fresh beets (+3-4 cups of water)
- ¼ head of cabbage
- 4-5 carrots
- juice of 1 lemon
- 3 cups of vegetable stock (homemade here)
- 1 cup of water
- ½ cup of coconut milk
- 4 tbsp of coconut creme
- 1 tsp sea salt
- 1 tsp pepper
- 3 tbsp apple cider vinegar
- optional: 1tbsp of coconut creme to add on top
Start by washing your beets and cutting away dirty sides. Place them in a regular size pan with 3-4 cups of water, add a pinch of salt, bring to the boil and simmer for about 30-40min.
In the meantime, cut your carrots and cabbage into thin slices.
Once the beets are cooked, remove them from the pot and set aside to cool. Also, strain your red beet liquid through a sieve and set that aside too. You’ll probably have about 1 cup of it.
Now, in a large pot, combine the cabbage, carrots, the juice of the fresh lemon, 3 cups of veggie stock, 1 cup of water, 1 cup of your beet liquid, ½ cup of coconut milk, 4 tbsp of coconut creme and a good pinch of freshly ground sea salt and pepper. Bring to the boil and cook for about 15 min. After this, your beets should be cool-ish, so you can peel the skins off. It should come off very easily, just by using your fingers. Cut them into cubes and throw them in the pot with the rest. Cook it for 5 more minutes.
It’s delicious to be eaten warm, but in summer time I like to let it cool for 3 hours and eat is cool. Once the soup has cooled, add 3tbsp of apple cider vinegar. It’s important to do this once it’s cooled as we want to preserve all the beneficial bacteria and the heat would destroy them.
If you place it in the fridge to eat later in the week, which I do, don’t worry if you see coconut milk and creme creating a thin film on top of the soup. Best thing is to warm it up slightly, stir it properly, but make sure not to boil again, so you preserve the bacteria of the apple cider vinegar.
Tip: If your coconut creme is too solid. Leave it in its plastic bag, throw it into a bowl and cover with hot water for 15mins. Now you should have the liquid consistency.