Soups & creams
Beetroot cream soup
Intensely coloured roasted beetroot cream with a touch of yogurt.
VegetarianGluten-free
Ingredients
- 500 g cooked beetroot, in chunks
- 1 onion, quartered
- 1 small potato, in chunks
- 2 garlic cloves
- 550 g vegetable stock
- 30 g extra virgin olive oil
- 20 g apple cider vinegar
- Greek yogurt and dill to serve
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the potato and the stock and set 15 min/100°C/speed 1.
- Add the beetroot and the vinegar and cook 3 min/90°C/speed 1.
- Blend 1 min/speed 5-10 progressively until you get a fine cream.
- Season and adjust the salt.
- Serve with a spoonful of yogurt and dill on top.
Tips
- The vinegar enhances the colour and flavour of the beetroot.
- For a vegan version replace the yogurt with coconut cream.
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