Nothing brings people together like food. With Ukraine in my thoughts and prayers, today I made borscht, the most vibrant and antioxidant-packed Ukrainian soup.
Prep Time: 15 min
Cook Time: 20 min
Gluten Free, Soy Free, Nut Free, Vegan
2 beets shredded
1 carrot shredded
1 onion - finely chopped
1 celery stick - finely chopped
2 garlic cloves - finely chopped
1 tbsp tomato paste
1 tbsp avocado oil
2 cups of vegetable broth
2 bay leaves
1 tbsp dill
Salt & Pepper to taste
Plant based Yogurt
To a large pot, warm up the oil in medium-high heat.
When hot, add all the veggies - garlic, onions, beets, carrots, red bell peppers and cook until soft - will take about 5 mins
Add all the remaining ingredients and let it come to a boil: 15-20 min
Remove the bay leaves. I like my soups creamy, so I blended it with an immersion blender. But you can serve the soup chunky
Garnish with fresh dill and plant based yogurt - I have used cashew yogurt here.
Soup is best served warm
Stores well in fridge for 2-3 days