Beetroot potato soup recipe
Beetroot Potato Soup recipe
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Recipe intro
This beetroot potato soup recipe combines the earthy flavors of beetroots and potatoes to create a comforting and nutritious soup. With just a handful of ingredients, this recipe is simple yet packed with flavor. The beetroots add a vibrant color and a slightly sweet taste, while the potatoes lend a creamy and hearty texture to the soup. Perfect for chilly days, this recipe is a great way to incorporate more vegetables into your diet.Keywords: beetroot, potato, soup, recipe, comforting.
Beetroot potato soup recipe details
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 ½ liter(s) | vegetable stock |
salt and pepper to taste | |
2 tbsp | horseradish |
some | whipping cream |
some | flaked almonds |
Instructions
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.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a
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