The best vegan beetroot soup – Vegansk favoritt-rødbetsuppe

I’m back home after a wonderful weekend in Prague at Young Living convention, filled with essential oils, good food, friendship, listening, learning and enjoying natural lifestyle and how to get even better.

I love to travel, I love learning, see new places, meeting new and old friends, but coming home is a blessing and always feels wonderful. Being surrounded by my people, my family, the people that love and support me is precious to me.

So, as a few of you know I struggle with pretty heavy fatigue syndrome which means I need to make sure I use my energy wisely and recharge a lot (!)

Today is my day to recharge.

Even if the trip to Prague filled me up with so many good things, new knowledge, friends, ideas it also is energy consuming. And because of the fatigue the energy seems to have a tendency to slip out easily and it’s harder to recharge.

So, as I said, today I need to recharge. I also means there are no room for using energy just relax and fill up with good stuff like all natural herbal tea with ginseng, Ningxia red goji berry juice, essential oils and diffusing and good food (!!)

Lucky me I’m surrounded by the best people.

Today Eirun made us the very best beetroot soup. Delicious, filled with energy and nutritional wellness.

I’m sharing her recipe in English and Norwegian below.

This soup is vegan, energising, it’s healthy filled with vitamins, minerals, it’s easy and fast to make and it fills you in a good way.

The best vegan beetroot soup

1 kg beetroot peeled and chopped

4 cloves of garlic peeled and finely chopped

2 tbsps olive oil

1 litre vegetable broth

1 tbsp fresh finely chopped thyme

1 bay laurel leaf

Salt and pepper

• warm up the olive oil in a casserole.

• sauté the chopped garlic and beetroot for a few minutes

• pour over the vegetable broth and add in the bay laurel leaf and thyme

• let the soup cook for about 10-15 minutes until the beetroot is tender.

• take the bay laurel leaf out of the soup

• use a blender and blend the soup until smooth

• add salt and pepper to taste.

Serve warm with vegan sour cream, bread or just plain.

Den beste Rødbetsuppa

1 kg rødbeter

4 fedd hvitløk

1 ss timian

1 laurbærblad

1 liter grønnsakbuljong

2 ss olivenolje

Salt og pepper

• skrell og kutt rødbetene

• skrell og finhakk hvitløk

• varm olje i en gryte

• sautér hvitløk og rødbetbitene et par minutter i oljen.

• hell over grønnsakbuljongen og ha i laurbærblad og timian.

• la det koke i 10-15 minutter til rødbeten er helt myk.

• ta ut laurbærbladet.

• ha suppen i en blender eller bruk stavmikser og blend suppen til den er glatt.

• smak til med salt og pepper.

Server suppa med vegansk rømme, brød eller bare slik den er.

Enjoy!

❤️