The vegan soup Botwinka is a Polish beetroot soup with leafy vegetables. Ideal for the colder season as a warming meal and prepared in just 30 minutes. Vegan, gluten-free and full of healthy root vegetables.
Heat large pot with oil on the stove. Add potatoes, beet and carrots and sauté briefly. Deglaze with vegetable broth and coconut milk. Add lemon juice, sugar, salt and pepper and bring to a boil.
30 ml Olive oil, 300 g Potatoes, 500 g Beet, 3 Piece Carrots, 500 ml Vegetable broth, 400 ml Coconut milk, 2 tbspn Lemon juice, 1 tbspn Sugar, 1 tbspn Salt, Pepper to taste
Once the soup boils, turn down to medium heat and simmer for 20 minutes.
After 10 minutes of cooking, add chard and stir in. Continue cooking.
100 g Chard
At the end of the cooking time, check if the vegetables are soft. If not, extend cooking time by a few minutes and check again.
Divide soup into plates, decorate with cream and herbs and enjoy!
Vegetable cream, Herbs at will
Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.