Cold beetroot and raspberry soup
Cold soup made from seasonal fruit and beetroots is the perfect idea for hot days. Dairy-free, gluten-free, fabulously simple, and quick to prepare.
Preparation: 5 min
Easy
Preparation: 5 min
Easy
Ingredients:
- 120 g water
- 1 g cayenne pepper
- 80 g raspberries
- 120 g strawberries
- 20 g honey
- 200 g Beetroot, boiled
- 10 g Sunflower seeds, dried
- 3 g Sea salt
- 5 g apple cider vinegar
Method of cooking:
- Add 80 grams of raspberries, 1 pinch of cayenne pepper, 1 teaspoon of apple cider vinegar and 1 pinch of sea salt to the bowl.
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