Recipes from a Vegan Gluten-Free Kitchen


When visiting my sister in Bristol a while ago, we visited a little café near where she lives with gluten-free and vegan options. I queued up and asked what the soup of the day was to be told it was borscht, which was luckily gluten-free and vegan. I then returned to my sister to ask her to google borscht as I didn’t know what it was and I had just ordered it for lunch! I’m happy to report that it was a pleasant surprise.


Borscht is a very earthy, wholesome soup that I wanted to recreate at home and so worked out this recipe. Enjoy!




January 16, 2018
: Easy


  • 900g cooked beetroot (3 packs)
  • 400g white potatoes
  • 150g carrots
  • 1 stock cube in 1 pint of boiling water
  • 1 white onion
  • Half a white cabbage
  • 2 x teaspoons of dried dill
  • 3 x tablespoons of agave
  • Salt and pepper to taste
  • 1 x teaspoon of marmite
  • 3 x teaspoons of lemon juice
  • Step 1 Cut up the potato and boil in a large pan until soft.
  • Step 2 Cut up the onion, carrots and white cabbage.
  • Step 3 Heat oil in a large pan and add the onion, carrots and cabbage.
  • Step 4 Cook for a few minutes then add the cooked beetroot.
  • Step 5 Add the stock and simmer for around 10 minutes.
  • Step 6 Add lemon juice, dill, marmite, agave and then salt and pepper to taste.
  • Step 7 Cover and simmer for another 20 minutes.
  • Step 8 Use a hand blender to reach desired consistency.
  • Step 9 Top with soya yoghurt and more dill.
  • Step 10 The soup keeps fresh for a few days or freeze to enjoy another time.

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