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Anna Lewandowska

Raspberry and beetroot cold soup

A dairy-free cold soup of boiled beetroot blended with raspberries and strawberries, balanced with cider vinegar and honey and topped with sunflower seeds.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Soup
Cuisine: Polish
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 boiled beet
  • 1 handful raspberries
  • 1 handful strawberries
  • 1/2 cup water
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • 1 pinch cayenne pepper
  • 1 pinch sea salt
  • 1 tablespoon sunflower seeds

Method
 

  1. Blend the cold boiled beetroot with the raspberries, strawberries and water.
  2. Add the apple cider vinegar, honey, cayenne pepper and salt, and blend again.
  3. Taste and adjust the vinegar and honey, then loosen with more water if needed.
  4. Chill, pour into bowls and sprinkle with sunflower seeds just before serving.

Notes

Ingredient quantities are taken from the recipe box as published. Replace the honey with maple syrup for a vegan version. Calories and the number of servings are approximate.