This soup is distinguished by its delicate texture, bright appearance and piquant taste due to the addition of spicy pasta. Only healthy vegetables and spices are used for its preparation, which makes this dish nutritious and at the same time beneficial to health.
It is necessary
- - 500 g of beetroot vinaigrette;
- - 500 ml of vegetable broth;
- - 300 ml of soy milk;
- - 2 pcs. shallots;
- - ½ red bell pepper;
- - 1 teaspoon of olive oil;
- - a pinch of sea salt.
- For the pasta:
- - 2 cloves of garlic;
- - 1 chili pepper;
- - 1 tbsp. a spoonful of grated ginger root;
- - 1 tbsp. spoon of lime juice.
Instructions
Step 1
Peel the beets, cut into large slices, add a little salt and drizzle with olive oil. Wrap in foil and bake in an oven preheated to 180 ° C for 45-60 minutes. Cool the finished beets a little and cut into cubes.
Step 2
In the meantime, prepare a spicy pasta. To do this, combine the grated ginger root, garlic and peeled chili in a blender. Pour lime juice over these ingredients and chop.
Step 3
Heat some olive oil in a saucepan and saute the chopped shallots over low heat. Then add half of the cooked pasta to it, stir and simmer for a couple of minutes. Put the beets in a saucepan, stir and pour in the vegetable broth after a couple of minutes. Bring everything to a boil and cook for about 7 minutes.
Step 4
Pour warm soy milk into the finished mixture, add the remaining paste and salt to taste. Cool slightly, and then grind everything in a blender until creamy. Pour into bowls and garnish with finely chopped bell peppers.
