Vegan borscht - a healthy plantbased version of a comforting beetroot soup that’s popular in Eastern Europe. It is super wholesome thanks to the addition of potatoes and butter beans, as well as packed full of vegetables and flavour. This gluten-free and oil-free soup is perfect for a cosy, quick weeknight dinner.
Start cooking the potatoes and cabbage in veggie broth.
Meanwhile, add the onion to a non-stick frying pan and cook for 2-3 minutes, until translucent. Then, add the carrot and beetroot, stirring for around 2 minutes, followed by the bell pepper, tomato, tomato paste, paprika, onion granules and cumin.
Cook the vegetables for around 5 minutes, stirring frequently. Then, transfer them to the saucepan with the potatoes and cabbage, and simmer for around 15 minutes more.
Serve immediately with vegan soured cream or soy yoghurt, fresh herbs and gluten-free croutons.