Vegan Borscht

If, like me, you're obsessed with beetroot, I would like to welcome you to beetroot heaven with this amazing Ukrainian soup that I have veganized. Also, you can see me in the spoon. Enough ramble. Let's move on to the recipe.

(Serves 4)

Ingredients:

• 3-4 raw beetroots, chopped with skin removed
• 2-3 carrots, grated
• 2 leeks, chopped
• 1 large potato, diced
• 2 sticks of celery, chopped
• 3tbsp red wine vinegar
• 500ml of vegetable stock
• 2 tbsp olive oil
• dill for garnish
• salt and pepper

For the sour cream:

• 4 tbsp of vegan cream (I use Alpro)
• the juice of 1 lemon

1. Add the olive oil to a large pan, sauté the leeks and celery on a medium for 5 minutes until soft but not brown.
2. Add the potato, beetroot and carrots, then add the stock, season with salt and pepper.
3. Bring to the boil, then simmer for about 40 minutes or until the vegetables are tender.
4. Meanwhile in a bowl, mix together the cream and the lemon juice.
5. When the soup is ready, add in the red wine vinegar and season to taste.
6. Pour the mixture into a blender or use a hand blender. Blend until the mixture is lumpy. Be careful not to over blend as borscht is supposed to be like a broth.
7. Pour into bowls and garnish with dill and a dollop of the sour cream.