Hearty and delicious traditional (yet vegan) Russian Borscht Soup! This warm and comforting vegetable soup is simple and easy to make. It uses wholesome ingredients to support a healthy lifestyle and encourage optimum digestion. It's packed full of nutrients and has bold flavor. Top with coconut yogurt and fresh herbs for a creamy creation. This vegan soup is the perfect fall/winter meal to keep you feeling full and satisfied! Enjoy!
Vegan I Gluten Free
Time: 45 minutes
1 tbsp. olive oil
1 onion, sliced
1 large carrot, half mooned
3 medium white potatoes, peeled & cubed
1 beetroot, cubed
1 head green cabbage, sliced
3 cloves garlic, chopped
1 tbsp. coconut sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. black pepper
Coconut yogurt (find my homemade recipe HERE!)
Prepare your vegetables and set aside.
Heat a large skillet with olive oil over medium-high heat. Once hot add your onion and carrot slices. Sauté 5 - 7 minutes, until browned & tender. Remove from the heat and set aside.
In a large sauce pot add water, the potatoes and beetroot and cover with the lid. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until tender, 15 - 20 minutes.
Add the onion and carrot mixture, cabbage, garlic, sweetener and spices to the pot. Stir well.
Heat the soup through and allow all the flavors to meld, an additional 8 - 10 minutes.
Serve with desired toppings and enjoy!
Store leftovers 2 - 3 days in the fridge.