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VEGAN BEETROOT SOUP: Eco Park Hotel Azalea's plant-based recipe for a warm autumn

At this time of year, we relax a little at Eco Park Hotel Azalea and let ourselves be enchanted by the creativity of the autumn colours in Trentino. However, as a vegan hotel in the mountains, we can only share our passion for a plant-based, ethical and sustainable cuisine that pays attention to energy and seasons.

Autumn is a time of transition for everyone. It is the time when nature prepares to go into its long winter sleep, letting go of leaves, branches and the last fruits and closing up. It's good to slow down and dedicate yourself to relaxing activities, like preparing the warm and colourful soup we propose today, rich in minerals, vitamins and detoxifying properties. Ideal for the humid autumn climate.


 

VEGAN BEETROOT SOUP




Ingridients

For 1 litre / 4 servings


500 g raw beetroot

2 stalks of celery

1 large red onion

1 clove of garlic

3 tablespoons olive oil

1/2 teaspoon ground cumin

A pinch of dried red chilli flakes

Freshly ground black pepper, to taste

1 tablespoon red wine vinegar

50 ml vodka (optional)

850 ml vegan stock

400 ml coconut milk


Preparation


1. peel the beetroots under cold running water. Cut them into eight pieces of about the same size. Cut the celery into thick slices. Peel the onion and cut it into eight pieces. Peel and roughly chop the garlic. Put all these ingredients in a large pot, add the olive oil and stir to coat the vegetables. Cook the vegetables over a medium heat for 10 minutes, stirring occasionally. Add the cumin, chilli flakes and generous grinds of black pepper and cook for a further 10 minutes.


2. Add the vinegar and vodka (optional) to the pan, stir the vegetables well and continue to cook until the moisture in the pan has evaporated. Add the stock and bring the mixture to the boil. Then reduce the heat, put a lid on and simmer for an hour, checking and stirring regularly. Use the tip of a sharp knife to check that the beetroot is soft, then remove the pan from the heat and leave the soup to cool. 3.


3. Put the soup into a blender or food processor and puree until smooth. Return to the pot, pour in the coconut milk and reheat, stirring constantly. Check the seasoning and consistency: if you want a thinner soup, add a little water.



Tip: Save some coconut milk to add to each bowl before serving, or garnish with a few drops of chilli oil.

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