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Lunch | Vegan

Vegan Borscht

A veggie treat for your bone, artery, heart and liver health

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Add to my recipes
Vegan Borscht recipe
Serves:
4
Preparation:
15 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Celery
Check Your Own Recipe

What are the health benefits of Vegan Borscht?

A veggie treat for your bone, artery, heart and liver health

 

Ingredients

Method

Ingredients

Fresh beetroot  nutritional information
Fresh beetroot
190/g1 medium potato nutritional information
190/g1 medium potato
135g/2 sticks celery chopped nutritional information
135g/2 sticks celery chopped
80g/1 medium carrot nutritional information
80g/1 medium carrot
160g green cabbage chopped nutritional information
160g green cabbage chopped
175g/1 large red onion nutritional information
175g/1 large red onion
400g/1 tin tomatoes nutritional information
400g/1 tin tomatoes
18g/small bunch parsley nutritional information
18g/small bunch parsley
20g/small bunch dill chopped nutritional information
20g/small bunch dill chopped
1.2 litres water nutritional information
1.2 litres water
2g black pepper nutritional information
2g black pepper
6g of sea salt nutritional information
6g of sea salt
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Chop the onions, celery and carrot and saute for 5 minutes.
2) Add the chopped beetroot and potato and simmer for 15 minutes.
3) Add the chopped cabbage and simmer for a further 10 minutes.
4) Add the salt and pepper.
5) Add the chopped parsley and dill and serve.

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