This is really a gazpacho made with beets. In the summer, this soup is eaten cold, but in the winter, it’s also delicious warmed up. This soup is perfect for bringing with you on the go in a jar or bottle. Just don’t forget your spoon! 😉 Crunchy crackers are a perfect accompaniment to this soup. Yum!
1/2 liter or 2 cups
1 to 2 days in the fridge
5 small beets (approx. 500 gr or 1 pound in total)
1 small onion
1 clove garlic
2 tsp Veggie Powder Mix
½ tsp cinnamon
1 small handful fresh oregano
a pinch of black pepper & salt
Small handful of feta cheese
Rinse the beets well, ensuring they are clean. You don’t need to peel them. Boil them whole in abundant water for about 20 minutes. Allow the beets to cool and chop into pieces. Test for doneness by inserting a thin knife into the beets. If the knife slide out easily the beets are cooked. Drain the beets, let coo, and chop them into pieces.
Clean and chop the apple, onion, and garlic and transfer them into the blender. Add 27 fluid ounces (800 ml) water, the veggie powder mix, oregano, cinnamon, salt, and the cooked beets to the blender as well. Process into a smooth soup and pour the soup into 2 jars or bottles and sprinkle with feta.
You can eat the soup warm, of course. Just transfer the soup from the blender to a saucepan and heat it on low. Just don't let it boil, as boiling destroys some nutrients this soup naturally contains.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!