Beetroot Soup with Wholemeal Bread

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2 servings

1/2 onion
4 cloves of garlic
2 tablespoon coconut oil
4 medium beetroots
1.7 ounces red lentils
1.7 ounces raisins
3 cups vegetable broth
1 teaspoon cardamom
1 tablespoon cumin
1 teaspoon turmeric
0.3 inches ginger
0.8 cup coconut milk

Topping:

Roasted sunflower seeds and pumpkin seeds after taste
Fresh cilantro

Serve with homemade wholemeal bread.

Wholemeal Bread

2.1 cup water
0.4 cup plant yogurt
0.5 ounces yeast
3 tablespoon soya
1/2 tablespoon cane sugar
1/2 tablespoon Himalaya salt
2 tablespoon Applecider vinegar
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons flaxseed
10.5 ounces rye flour
7 ounces millet flakes
10.5 ounces wholemeal spelled flour

Instructions - Beetroot Soup:

Chop onion and garlic, fry them in a large pan.
Peel and chop the beetroots and add them into the pan.
Add lentils, raisins and broth.
Add all the spices and ginger.
Cover the pan and cook for 20 minutes.
Blend the soup and add coconut milk.
Taste with salt, pepper and lemonjuice.
Top the soup with the toppings.

Instructions - Wholemeal Bread:

In a large bowl, mix water, yogurt and yeast.
Add soya, sugar, vinegar, rye flour and millet flakes.
Add the seeds and wholemeal spelled flour.
Stir the dough very thoroughly without kneading.
Let the dough rise covered for 2 hours.
Stir the dough and pour it in a large baking tin.
Let the dough rise 1 hour.
Bake in the oven for 15 minutes on 437 Fahrenheit (225 Celsius) 
Turn down the heat and bake for 50 minutes on 345 Fahrenheit (160 Celsius)
Take the bread out of the baking tin and let cool.
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