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