Hearty beetroot soup with vegan meat skewers

Here we have a great autumnal dish for you: a hearty beetroot soup, which is served with our meatball mix. To do this, we form small meatballs that we skewer and place over the soup. Our recipe is particularly good with our pink salt and strawberry-sesame pepper! This soup feels so good and warms you from the inside.

45 mins

2 servings

GREENFORCE Erdbeer-Sesam-Pfeffer und Pink Salt

Deftige Rote Beete Suppe mit Erdbeer-Sesam-Pfeffer und Pink Salt

Vegane Rote Beete Suppe mit Fleisch-Spießen

Rote Beete Suppe mit Pink Salt, Erdbeer-Sesam-Pfeffer und veganen Frikadellen

1/2 pack of Easy To Mix meatballs

300 g beetroot, pre-cooked

200 g potatoes, waxy

1 piece of ginger, the size of a thumb

1 red onion

Juice and zest from one lime

400 ml vegetable broth

1 shot of oat cream

1 tbsp oil

1 pinch of chili powder

Pink Salt & Strawberry-Sesame Pepper

Toppings: oat cream, nuts, cress

Also: skewers for the meatballs

Easy To Mix Meatball mix according to instructions and cool.

In the meantime, cut the beetroot into cubes.

Peel and dice the potatoes.

Peel the ginger and onion and chop finely.

Heat the oil in a large pot and sauté the onions, ginger and lime zest. Add the beetroot and potatoes and pour in the broth. Let the vegetables simmer with the lid closed for about 20 minutes.

Now form small balls from the cooled meatball mixture, fry according to the preparation recommendations and then skewer them.

Puree the soup until fine and creamy, stir in the oat cream and lime juice and season with the spices. If the consistency is too thick, add a little more broth.

Serve the beetroot soup with the Frika skewers, the toppings and some strawberry-sesame pepper and enjoy!