How to make
Extremely fresh, delicious and healthy cold soup for one delicious vegan menu.
In a deep bowl, soak 1/2 cup of of fine oats along with half a peeled and chopped beetroot in 3 cups of filtered water for about 20 minutes.
During this time, we prepare the dock leaves: cut the stems of about 10 medium-sized leaves, wash them and cut them. Cover them with hot water from an electric kettle and after a while strain them well.
Get back to the oat milk. Thoroughly blend the soaked oats and beetroot with a blender. We strain the pink oat milk from the bran through a large fine strainer and pour it into the bowl in which we will make the soup. We pour the flavoring spices: freshly squeezed lemon juice, Himalayan salt - to taste, cold pressed unrefined sunflower oil, balsamic vinegar, apple cider vinegar and ground black pepper. We blend again for a few seconds so that the vegan milk can fully absorb the flavoring and the Himalayan salt dissolves nicely.
Add the finely chopped bay leaves, 2-3 tbsp. crushed walnuts, 2 finely chopped pickles from a jar, 1/3 bunch of spring onions and 3-5 fresh wild garlic leaves.
Stir and, if necessary, add lemon juice and Himalayan salt to our milk soup with only plant based ingredients.
Serve the refreshing spring cold vegan soup with dock, beetroot and wild garlic for a sumptuous lunch (also suitable for fasting).
