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  • Angelica Larsson

Beetroot soup & pumpkin bread | Vegan-gluten free | YouTube | Halloween

Uppdaterat: 15 jan. 2022

Hello my lovelies and welcome to two weeks of Halloween! Today we are making our second dish which is a lovely colourful beetroot soup accompanied with a soft and flavourful pumpkin bread. As always on Wednesday's I upload a video on my YouTube channel where you can follow along as I cook this dish. Let's get on with part 2!

Serves 4-6 people.

What you need for soup:

500g raw beetroots

200g potatoes

2 carrots

1 onion

2 minced garlic cloves

1/2 tbsp olive oil

1 litre vegetable stock

1 tbsp tomato puree

2 bay leaves

1 1/2 tsp thyme

1/2 tsp black pepper

1 tsp salt

2 tbsp creme fraiche

What you need for bread:

5 dl (2 cups) gluten free flour

2 1/2 dl (1 cup) vegan butter

2 1/2 dl (1 cup) sugar

425g pumpkin puree

4 tbsp nut butter

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

If you like myself can't get hold of pumpkin puree slice butternut squash and roast in the middle of the oven at 200°C (390°F) for about one hour and then once cool mix in a food

processor until it looks like a puree.

For soup:

Begin with cleaning and peeling your carrots, potatoes and beetroot then chop them up into equal sizes. Mince the garlic and chop up your onion add olive oil in a pan on medium high heat. Add the onion and fry for a couple of minutes then add the garlic and fry for another minute and then add the carrots, potatoes, and beetroot and fry for 5-10 minutes while stirring regularly.

Add your vegetable stock, tomato puree, thyme, bay leaves salt and pepper and bring it to a boil. Then bring to a simmer and cook for an hour. Allow to cool before we pour this

into our blender and blend until it's smooth. Before serving heat it up and top with a dollop of cream fraiche.

For pumpkin bread:

Begin with preheating the oven to 175°C (325°F).

In a bowl add gluten free flour, baking soda, baking powder, cloves, cinnamon, nutmeg

and salt and give it a quick whisk and set aside.

In another bowl add the vegan butter and sugar and blend until it looks smooth and then

add the nut butter and whisk until it's all combined should take a few minutes. Now add the flour mixture gradually along with the pumpkin puree and whisk until it's well combined.

I will use a new baking tray that is made out of silicon which resembles a pumpkin which

is so fitting for this weeks theme and I couldn't help myself.

If you're curious where I got mine I got it here:

For those of you who have wonderful bread trays take the step below.

Grease two 20 x 10 cm (8 x 4-inch) bread trays with vegan butter and gluten free flour.

Divide the batter equally into the two bread trays and bake in the oven for 65 – 75 minutes.

Then allow to cool for 10 minutes before serving.

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