Vegan Beetroot Soup with Gluten-Free Buckwheat Bread

Name: Vegan Beetroot Soup with Gluten-Free Buckwheat Bread
Total time: 2 h
Yield: 4
Ingredients: 2 onions; 20 g ginger (fresh); 300 g beetroot (fresh, or pre-cooked); 1 apple (tart); 1 pinch chili powder; 2 tbsp olive oil; 500 ml vegetable stock; 1 can coconut milk; 2 tbsp vegetable oil; salt; pepper; to garnish: Steirerkraft apple crisps, cress, horseradish (fresh); Bowl 1:; 650 ml water; 8 tbsp ground flaxseed; 2.5 tbsp maple syrup (or honey); tbsp Steirerkraft Apple Vinegar; Bowl 2:; 300 g buckwheat flour; 100 g rolled oats (gluten-free); 1,5 tsp cream of tartar baking powder; 1.5 tsp sea salt; 0.5 tsp baking soda; 100 g Steirerkraft pumpkin seeds (natural); 1 tbsp coconut oil, for greasing the tin

Not just those with allergies will love this recipe: vegan beetroot soup with gluten-free buckwheat bread.

Difficulty: medium Total time: 2 h Portions: 4

Appetizer Vegan with pumpkin seeds

Soup

2 onions
20 g ginger (fresh)
300 g beetroot (fresh, or pre-cooked)
1 apple (tart)
1 pinch chili powder
2 tbsp olive oil
500 ml vegetable stock
1 can coconut milk
2 tbsp vegetable oil
salt
pepper
to garnish: Steirerkraft apple crisps, cress, horseradish (fresh)

Buckwheat Bread (gluten-free)

Bowl 1:
650 ml water
8 tbsp ground flaxseed
2.5 tbsp maple syrup (or honey)
tbsp Steirerkraft Apple Vinegar
Bowl 2:
300 g buckwheat flour
100 g rolled oats (gluten-free)
1,5 tsp cream of tartar baking powder
1.5 tsp sea salt
0.5 tsp baking soda
100 g Steirerkraft pumpkin seeds (natural)
1 tbsp coconut oil, for greasing the tin

Preparation

Combine the ingredients from Bowl 1 well and let sit for 20 minutes.
Mix all the ingredients from Bowl 2 together well in a mixing bowl. Then combine the liquid mixture from Bowl 1 with the dry mixture from Bowl 2 and knead everything together well.
Preheat the oven to 180 °C (355 °F). Grease a loaf tin with coconut oil or line it with parchment paper. Transfer the dough into the prepared tin, smooth the surface with a spatula, and finish by scattering a few pumpkin seeds on top. Place the tin in the preheated oven and bake for about 70–75 minutes, until golden brown. The bread is done when it’s firm in the centre (toothpick test: insert a toothpick – it should come out clean).
Remove the bread from the oven and let it cool on a wire rack. Only remove it from the tin once it’s no longer too hot to handle – this prevents the bread from sweating. Let it cool completely before slicing. The buckwheat bread can be stored in the fridge for up to a week, or frozen well.
While the bread bakes, prepare the soup: peel the onions and ginger and finely chop both. Peel the beetroot and cut into rough chunks. Tip: it’s best to wear gloves when handling beetroot, as it stains very easily. Peel the apple, remove the core, and cut into rough chunks as well.
Heat the oil in a pot and sauté the onions with the ginger until translucent. Add the beetroot and apple, sauté briefly, then pour in the vegetable stock and coconut milk. Season with chili powder, salt, and pepper, and simmer with the lid on for about 30 minutes, until tender (note: cooking time is reduced by 15 minutes if using pre-cooked beetroot).
Finally, purée the soup finely with a hand blender and garnish with apple crisps, cress, or freshly grated horseradish. Serve with the buckwheat bread.