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🍲 Creamy Beetroot Soup

154 kcal · 30 min · 4 servings

Ingredients

• 6 beetroot bulbs
• 2 carrots
• 2 onions
• 1 tbsp rapeseed oil
• 750 ml vegetable broth
• 6 tbsp lemon juice
• 1 tsp honey
• salt
• pepper
• 2 sprigs parsley
• 20 g sour cream (2 tsp)

Instructions

1. 1. Peel the beetroot, carrots, and onions. Cut the beetroot and carrots into coarse cubes and finely chop the onions.
2. 2. Heat the oil in a pot. Sauté the vegetables in it over medium heat for 3 minutes. Add the broth, lemon juice, honey, salt, and pepper, and simmer over medium heat for about 30 minutes. Then, blend the soup until smooth.
3. 3. Wash the parsley, shake it dry, and pick off the leaves. Fill the beetroot soup into 4 bowls and garnish with sour cream and the parsley.

Nutrition per serving

• kcal: 154
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 24 g