Vegan roasted apple balsamic beetroot soup with maple shallots & ‘cheese’ croutons

Vegan roasted apple balsamic beetroot soup with maple shallots & ‘cheese’ croutons

Smooth, with sweet and sour notes, this colourful soup is topped with sticky shallots and smoked ’cheese’ toasts

, 28 October 2020

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Vegan roasted apple balsamic beetroot soup with maple shallots & ‘cheese’ croutons
  • 45 Mins

  • Serves: 4

  • Price: £1.28 per serving

Nutritional Info
Each 452g serving contains
  • Energy

    1267KJ

    303KCAL

    15%
  • Fat

    9.5g

    low

    14%
  • Saturates

    4.5g

    low

    23%
  • Sugars

    13.6g

    low

    15%
  • Salt

    2.08g

    high

    35%
of your reference intake.
Typical energy values per 100g: 280kJ/67kcal.
Ingredients
  • 175g pack Extra Special Apple Balsamic Vinegar Infused Beetroot, quartered
  • 1 baking potato, peeled and chopped
  • 1 clove garlic, chopped
  • 1 red onion, roughly chopped
  • 2 sticks celery, chopped
  • 4tsp rapeseed oil
  • 2 sprigs thyme
  • 4 Extra Special Echalion Shallots, peeled and halved lengthways
  • 2tbsp maple syrup
  • 1 Kallo Organic Vegetable Stock Cube
  • Bake at home vegan baguette
  • 60g Applewood Vegan cheese alternative, grated ● 4tsp Elmlea Double Plant Alternative to Dairy Cream
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Toss the shallots with the remaining oil and 1tbsp of the maple syrup. Arrange on a baking tray lined with baking paper.

  • Put the beetroot, potato, garlic, onion and celery into a large roasting tin. Toss with 1tbsp of the oil and the thyme sprigs.

  • Put the beetroot mixture in the middle of the oven, then add the shallots to the shelf below. Roast for 25-30 mins, stirring the beetroot mixture occasionally, until the potato is just tender and the shallots are sticky and beginning to caramelise.

  • Remove the shallots from the oven and set aside.

  • Take the beetroot mixture out of the oven, remove and reserve the thyme, then tip the veg into a pan. Make up the stock to 800ml with boiling water then stir in with the remaining maple syrup.

  • Heat to a simmer on a medium setting, then season with black pepper. Cook for 8-12 mins, until the potatoes are breaking apart. Remove from the heat, blitz until smooth with a handheld blender, then set aside and keep warm.

  • Bake the baguette according to the pack instructions. Allow to cool, cut into medium slices and arrange on a baking tray. Top with the cheese alternative and sprinkle with black pepper.

  • Bake the croutons for 3-5 mins until the ‘cheese’ melts.

  • Divide the soup between 4 bowls. Drizzle each one with 1tsp of the cream alternative, and float the shallots on top. Garnish with the reserved thyme, then serve with the croutons.