Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the almonds in a food processor or liquidiser and blitz to a powder. Continue to blitz the almonds until the mixture begins to resemble butter. If the machine is struggling, add a little water at this point. Blitz until the mixture becomes a smooth paste. Begin to add 400ml water, slowly.
When you’ve added all the water, add the beetroot, garlic and vinegar and season generously with salt. Continue to blitz for another minute or until the soup is smooth and silky. Transfer the soup to a jug and chill until needed.
Serve the soup in chilled bowls with a drizzle of olive oil and freshly chopped mint.
You can buy ready-cooked beetroot or wrap whole small beets in foil and roast at 200C/fan 180C/gas 6 for an hour or until tender. Cool and peel before using