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Cold Beetroot Soup


  • 500 g unpeeled beetroot, roughly chopped
  • 4 cups water
  • ¼ cup chopped fresh herbs like basil, oregano, thyme
  • 1 tsp unrefined salt
  • ½ cup vegan sour cream
  • ½ cup finely chopped spring onion


Steam beetroots and transfer to a blender, along with 2 cups water. Make a smooth puree. Mix the remaining water, herbs and salt to taste. Pour into a bowl and top with vegan sour cream and finely chopped spring onion greens, so that the red, white and green colours provide a contrast. Serve chilled.

Serves 4-5


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