Hey it’s a meme no one will remember by the time this posts!
Anyway, today is Fall Colors day, and that means yellow squash, orange sweet potato, or red beets. I made borscht because I don’t think I have before and it’s very, very red.
Like, very red. The red that turns everything it touches red, including the potato and carrot also in this soup. But I did use a stick blender to make the broth a bit thicker. I didn’t puree everything, just some of it.
Oh, also, there’s some cannellini in there because it makes it more of a meal, I guess? But so does a nice swirl of almond yogurt, a sprinkle of fresh dill, and a slice of seeded rye.
One reply on “Vegan MoFo Day 19: Hot Borscht Autumn”
Borscht is the best. Love that sweet veggie heavy soup with some of the tangy flavors of a vegan yogurt or sour cream *rubs belly*