I had a soup similar to this at an organic sweedish bakery(before my vegan days), but noticed that although it was organic, they got it shipped in and so it had preservatives and butter and cream etc. So, after having recieved the ingrediants in my veg box this week i have now veganised my favourite soup and i dare to say it is even better than the one at the bakery.....perfect for a cold night and so filling!
1 tsp veg margarine 4 beetroots cut 3 large parsnips chopped 1 onion cut into long strips 2 tablespoons grated ginger 2 garlic cloves diced 3/4 cup rice/soy/almond milk (i use rice) 1 vegetable stock cube
sweat onions with margarine fora bout 2 minutes then add the garlic and parsnips with either a little oil or water so they dont stick and cook for about 5 minutes- until onions are clear/brown. Add beetroot and cook for an additional minute.
Add enough water to just cover the vegetables, the stock cube, 1 tablesppon of the ginger and a little salt. Allow to come to a boil and then simmer until the vegetables are soft.
Put in a blender/food processer with the other tablespoon of ginger, and a little pepper and blitz until smooth. Return to sauce pan and stir through the rice milk. Enjoy!!
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