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Hot Vegan Borscht

1/31/2018

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INGREDIENTS

2tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
1 leek, chopped
2 medium carrots, cubed
1 bay leaf
2 garlic cloves, chopped
3 medium beetroot, peeled and cubed
2 medium potatoes, peeled and cubed
1½l water/vegetable stock/broth (6 cups)
1 small red cabbage, shredded
1 can butter beans (1½ cup)
sea salt & black pepper
2tbsp raw apple cider vinegar

TO SERVE:

bunch of dill, chopped
coconut yoghurt
raw apple cider vinegar or lemon juice

INSTRUCTIONS

In a large pot heat 2tbsp of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.
After 10 minutes add garlic, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.
Add cabbage and beans and simmer for 10-15 minutes until everything is soft.
Season with sea salt and black pepper and stir in 2tbsp of apple cider vinegar.
Serve with plenty of chopped fresh dill and a dollop of coconut yoghurt.
Enjoy!

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Prep: 10 minutes
Ready: 40 minutes

Ingredients:

2 large avocados
1/2 cup of Cacao
1/3 cup of your non-dairy nut milk of choice (almond or coconut)
2 teaspoons of vanilla extract
1-2 tablespoons of organic stevia (I like Wisdom Natural Brands' Stevia, I've linked to amazon and to their website for more information)

Directions:
1. Blend avocados, cacao, nut milk, vanilla extract, and organic stevia in blender until smooth. Refrigerate pudding until chilled, about 30 minutes.

2. For a decadent touch, whip up some coconut cream and use as a topping with a sprinkle of cacao nibs!

Enjoy!

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Recipes

Hot Vegan Borscht

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