Beetroot potato soup recipe

Beetroot Potato Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Beetroot potato soup recipe, recipe Rating: 4.5
Number of votes:103 

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