vegan ravioli soup

Ravioli in Smoky Beetroot Broth

Ravioli in Smoky Beetroot Broth
Recipe type: Soup
  • 2 medium brown onion peeled and thinly sliced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 large peeled potato
  • 2 tablespoons olive oil
  • 150 grams of finely shredded cabbage
  • 1 tablespoon dill seeds crushed with a mortar & pestle
  • 1.5 kilo of beetroot, peeled and chopped
  • 1 tablespoon liquid smoke
  • 1 bay leaf
  • 24 won ton wrappers
  • 2 tablespoons vegan sour cream
  • Salt & pepper to season
  • Freshly chopped chives to garnish
  1. In a large pot place the onion, carrots, celery and 2.5 litres of water and bring to a boil
  2. Reduce heat and simmer until stock has reduced by ½ - this can take ½ an hour
  3. Strain, discard the solids and reserve the stock in the same pot covered
  4. Whilst stock is simmering cook the potato in a pot of boiling water until tender
  5. Drain and crush the potato using a fork
  6. Heat oil in a large frypan over a medium heat
  7. Add cabbage and cook until soft & wilted (about 5 minutes)
  8. Add potato, sour cream and dill, season with salt & pepper, mixing to combine & heat through. Cool completely by placing in the fridge
  9. Return stock to heat and add beetroot, bay leaf and liquid smoke
  10. Bring to boil uncovered
  11. Simmer until beetroot has softened and liquid has slightly reduced
  12. Strain liquid & discard solids
  13. Keep broth warm
  14. Place a won ton wrapper on a clean countertop
  15. Place 1 tablespoon of potato and cabbage mixture in the centre
  16. Using a fingertip, run some water around the edge of the wonton wrapper
  17. Place another wrapper on top, pressing the edges together and ensuring there is no air trapped
  18. Repeat with remaining wrapper until you have 12 ravioli
  19. Cook ravioli in a large saucepan of salted, boiling water for 4 minutes or until they float to the surface
  20. Drain
  21. Divide ravioli amongst bowls and ladle over broth
  22. Serve with a dollop of sour cream and chives on top (optional)

**See recipe #40 for left over beetroot. The smoky flavour will not filter through if you make this chutney**

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