A beautiful earthy and vibrant soup, accompanied by a simple, cooling garlicky tzatziki and served with warm pitta breads and smoky crisped king oyster mushroom shreds. Although a little time consuming, it is a very easy and impressive meal to prepare, full of colour and flavour.
‘Roasted Beetroot Soup With Tzatziki, Pitta Bread & Shredded King Oyster Mushrooms
For the soup:
4 medium whole fresh beetroot, unpeeled
2 large garlic cloves, unpeeled
4 large potatoes, peeled
1.5lt of water
4tsp vegetable stock powder
1tsp dried coriander powder
1tsp curry powder
a pinch of ground cumin
salt & pepper to taste
300ml plant based milk (I used unsweetened soy milk)
For the tzatziki:
250gr soy yogurt (or use any vegan unsweetened plain yogurt)
1heaped tsp garlic paste (or 1 garlic clove crushed)
1tsp fresh dill (or half tsp dried)
salt to taste
For the mushrooms:
4 fresh king oyster mushrooms
2tsp smoked paprika
1/2tsp ground cumin
1tsp vegetable stock powder
A couple of sprays of coconut or olive oil
6 wholemeal pitta breads grilled
some fresh finely chopped parsley
🌿 Preheat the oven at 200C
🌿 Place the whole beetroot and unpeeled garlic cloves on a lined baking tray and roast for 45 minutes, until they begin to bleed.
🌿 Meanwhile, roughly cut the potatoes and place them in the water in a large pan with the stock powder and bring to a boil. Simmer until they are very soft, approximately 20 minutes.
🌿 When the beetroot and garlic are ready, remove from the oven and let them cool enough to handle, (leave the oven on for the mushrooms), then peel and place in a blender along with the potatoes and water. Process until very smooth and velvety. Alternatively you can use a hand held pulveriser to purée the soup. Careful, as the mixture will have a bright colour which will stain fabric.
🌿 Return mixture to the pan and heat gently. Add the rest of the soup ingredients and mix well with a large metal spoon. Add extra milk if the soup is too thick. Season to taste and turn off the heat.
🌿 In a bowl, mix all ingredients for the tzatziki together until smooth and place in the fridge to keep cool until serving time.
🌿 Wipe the mushrooms with a clean cloth.
🌿 Take a fork and shred each mushroom into thin ribbon like shreds, by pulling the fork through the stems. Slice the caps into similar ribbon pieces.
🌿 Place on a lined baking tray and sprinkle with the spices, the stock powder, then spray with the coconut oil. Massage the shreds with your hands, making sure that everything is coated evenly and spread out in one layer.
🌿 Roast in the oven for 30 minutes, or until browned, fragrant and crispy at parts.
🌿 Reheat the soup gently, until steaming.
🌿 Meanwhile, use a griddle or a frying pan to heat the pitta breads. I like to spray them with a little water and sprinkle them with dried oregano and a little salt, but this is optional. Cut each pitta in 4 triangles.
🌿 Ladle the soup in each bowl. Dollop 2-3 tsp of the cool tzatziki in the soup and sprinkle some parsley on top. Serve with the pitta bread and the shredded mushrooms on the side, placing a few in the soup for a kick.