Borscht My Way by Liora Bels

One of my favorite soup recipes in here. So fragrant and vibrantly beautiful. This is my version of the classic Eastern Europe borscht.

3 medium beets, chopped

2 medium carrots, chopped

6-8 plum tomatoes, quartered

1 small clove fresh garlic, sliced

4 slices pepperoni

1 large tbsp extra-virgin coconut oil, melted

2 springs thyme

sea salt to taste

freshly ground pepper

500ml boiled water, or more if needed

Toppings

a handful fresh dill, plus more if desired

a few fresh mint leaves, optional

1-2 tablespoons freshly squeezed lemon juice

a few drops extra-virgin olive oil

1/2 teaspoons fresh shredded horseradish to taste, plus more if desired cashew sour cream

Mix all ingredients in your high-speed blender. I recommend Vitamix for the most creamy and delicious texture. Preheat the oven to 200C. Place beets, carrots, tomatoes, garlic and pepperoni on a baking tray and sprinkle with coconut oil, thyme, salt and pepper. Stir and roast for about 40 minutes, turning  once or twice, until juicy and tender. Let it cool a bid and put 3/4 of it in a blender with boiled water and lemon juice and blend until smooth. You may need to add more salt to taste or some more lemon juice if you prefer it more tangy. Place in bowls, and garnish with the rest of the roasted veggies, cashew sour cream, dill, mint leaves, hor- seradish and sprinkle a few drops of olive oil on it.

NOTE:
I like to eat the Roasted Beet Soup with toasted Nut & Seed Bread. It truly is a delicious combination. You can enjoy the soup hot or cold – it’s great both ways!