The puree base of this soup is ideal for freezing in individual portions. For a quick and tasty lunch, simply defrost, dilute with orange juice and heat through. Courtesy of Vegan, Published by Hearst Books / Sterling Publishing ©2007.
6 medium beets, peeled and chopped
2 red onions, chopped
1 garlic clove, chopped
4 cups vegetable stock
1/2 cup dried apricots, chopped
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon paprika
2 cups orange juice
Salt and pepper
1. Place the beets, onions, garlic, vegetable stock, apricots, lime juice, cumin and paprika in a large saucepan. Bring to a boil, then cover and simmer gently for 45 minutes.
2. Transfer the mixture to a food processor of blender an mix until smooth. (The soup can be frozen at this point.)
3. Add the orange juice, then season to taste with salt and pepper. Garnish the soup with a swirl of soy cream, a little pumpkin seed oil and a sprinkling of coriander leaves.
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