How do you make dairy free Creamy Potato and Beetroot Soup?


We collaborated with @thelittleplantation for this Rebel recipe.


2 – 2 ½  cup potatoes(rough parts removed and diced)
Drizzle of olive oil
2 large white onions, finely chopped
3 cups of vegetable stock
1 cup Whole Mylk
3-4 tbsp white wine
1 ½ tbsp almond butter
3 tbsp olive oil
Pinch of salt
1 small beetroot, peeled and diced
Optional garnish:
Black sesame seeds, ground black pepper, olive oil, beetroot leaves


  1. In a large pan, boil the potatoes in water, with a pinch of salt until soft. Then drain and set aside.
  2. In a frying pan over a medium flame, heat the olive oil and sauté the onions until soft and translucent, for around 10 minutes.
  3. Place the cooked potatoes, pan fried onions and all the other ingredients in a large pot and bring to the boil.
  4. Once boiling, reduce the heat and let it simmer for about 10 minutes.
  5. Place everything in a (high speed) blender and blend until smooth.
  6. Serve immediately and garnish with a drizzle of olive oil, sesame seeds, coarsely ground black pepper and fresh beetroot leaves.

Keeps in the fridge in an airtight container for about 48 hours.


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