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🍲 Creamy Beetroot Soup

155 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• 1 vegetable onion
• 1 tbsp butter
• 800 ml vegetable broth
• 1 bay leaf
• 4 tbsp crème fraîche
• salt
• pepper (from the mill)
• cumin (ground)
• 2 tbsp red wine vinegar

Instructions

1. 1. Peel the onion and the beetroot.
2. 2. Dice the onion and the beetroot into small cubes.
3. 3. Take 75 grams of the beetroot cubes and slice them into thin rounds.
4. 4. Heat butter in a pot.
5. 5. Sauté the onion cubes until translucent.
6. 6. Add the bay leaf, the remaining beetroot cubes, and the slices.
7. 7. Let the ingredients sweat briefly.
8. 8. Pour in the broth.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer on low heat for about 20 minutes.
11. 11. Remove the bay leaf and the beetroot slices from the soup.
12. 12. Puree the remaining soup until creamy.
13. 13. Stir in the Creme Fraiche.
14. 14. Season the soup to taste with salt, pepper, cumin, and vinegar.
15. 15. Fill the soup into pre-warmed bowls.
16. 16. Garnish the soup with the beetroot slices.
17. 17. Serve the soup.

Nutrition per serving

• kcal: 155
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 15 g