Chilled Beetroot Soup

Method

1. Cut off the leaves and stalks from the beetroot and rinse thoroughly under cold water.
2. Quarter the beetroot, place in a pan and cover sufficiently with water. Bring briefly to the boil,
then reduce the heat and simmer for 30 minutes.
3. Once the beetroot has softened, drain the cooking water and puree the cooked beetroot pieces together with the soya milk, lemon juice, soya yoghurt and vegetable stock until you have a smooth mixture.
4. Add the red wine vinegar, olive oil, Kikkoman Soy Sauce and pepper. Mix well until you have an even consistency. Chill the soup in the fridge for at least three hours.
5. Bring the tempeh to the boil in a pan of water for 10 minutes. Then cut into small pieces.
6. Mix the Kikkoman Gluten-Free Soy Sauce and maple syrup in a bowl and marinate the tempeh pieces in it for about 15-20 minutes. Heat the olive oil in a pan over a medium heat. Sauté the marinated tempeh on both sides until golden brown.
7. Wash and thinly slice the radishes. Garnish the soup as desired with radishes, beetroot chunks, tempeh, dill and chives.