Creamy Beet Bisque
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Avocado oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (minced)
- 4 cups cooked Beets (in juice)
- 4 cups ripe vine Tomatoes (halved)
- 2 cups vegetable stock
- ⅔ cup Almond milk
- 4 sprigs Dill (to garnish)
- 4 slices gluten-free bread (to serve)
- ⅔ cup soft dairy-free cheese (to serve)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, garlic, and a pinch of salt, sautéing for 3 - 4 minutes until translucent.
2.
Add the beets, tomatoes, stock, and almond milk. Stir well, cook until simmering, and continue to cook for a further 10 minutes.
3.
Puree the soup in a food processor or blender until mostly smooth whilst retaining a little texture. Return the soup to the saucepan and warm over a low heat, seasoning to taste with salt and pepper.
4.
Ladle into serving bowls and serve with a garnish of dill and bread topped with soft cheese on the side.
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