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Beetroot Potato Soup
Ingredients
| 500 g | beetroot, peeled and cut into cubes |
| 500 g | potatoes, peeled and cut into cubes |
| 3 tbsp | olive oil |
| 1 large | onion, chopped |
| 1 clove(s) | garlic, chopped |
| 1 small | chili, seeded and finely chopped |
| 10 g | ginger, finely chopped |
| 1 1/2 liter(s) | vegetable stock |
| salt and pepper to taste | |
| 2 tbsp | horseradish |
| some | whipping cream |
| some | flaked almonds |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a
Heat oil in a medium casserole dish, add onions, garlic, ginger, chili and sauté for 2 to 3 minutes. Deglaze with the stock, add beetroot and potatoes and cook gently for 40 minutes.
Then add horseradish and purée with a hand hold blender, while the soup is still boiling. Add salt and pepper to taste.
Roast flaked almonds in a pan without oil. Serve the soup with dots of cream and sprinkle some roasted almonds on top.
Then add horseradish and purée with a hand hold blender, while the soup is still boiling. Add salt and pepper to taste.
Roast flaked almonds in a pan without oil. Serve the soup with dots of cream and sprinkle some roasted almonds on top.
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