← All recipes

🍽️ Fruity Beetroot Vegetable Soup

164 kcal · 30 min · 4 servings

Ingredients

• 200 g celeriac
• 200 g beetroot
• 400 ml vegetable broth
• 2 slices white bread
• 0.5 cucumber
• 4 tomatoes
• 200 ml tomato juice
• 1 onion
• 1 clove of garlic
• 1 tbsp lime juice
• 1 pinch paprika powder
• 2 tbsp olive oil
• salt
• cane sugar
• pepper (from the mill)
• arugula (for garnishing)

Instructions

1. 1. Peel the celery and the beetroot.
2. 2. Dice the peeled vegetables into small cubes.
3. 3. Add the vegetable cubes to the broth.
4. 4. Let the soup simmer for about 15 minutes until soft.
5. 5. Drain the soup and reserve the broth.
6. 6. Let the cooked vegetables cool down.
7. 7. Remove the crust from the white bread.
8. 8. Soak the bread in 4 to 5 tablespoons of lukewarm water.
9. 9. Peel the cucumber.
10. 10. Blanch the tomatoes briefly in boiling salted water.
11. 11. Shock the tomatoes immediately in ice water.
12. 12. Remove the skin from the tomatoes.
13. 13. Cut the tomatoes into quarters.
14. 14. Remove the seeds from the tomatoes.
15. 15. Press the tomato flesh through a sieve.
16. 16. Collect the tomato juice.
17. 17. Peel the onion and the garlic.
18. 18. Finely dice the onion and the garlic.
19. 19. Dice the remaining vegetables finely.
20. 20. Add all ingredients except celery and beetroot to the blender.
21. 21. Add the tomatoes and the tomato juice.
22. 22. Squeeze out the soaked white bread and add it.
23. 23. Add the lime juice.
24. 24. Add the paprika powder.
25. 25. Add the olive oil.
26. 26. Blend the mixture until smooth.
27. 27. Check the consistency of the soup.
28. 28. Add some of the reserved vegetable broth if the soup is too thick.
29. 29. Season the soup with salt, sugar, and pepper to taste.
30. 30. Add the remaining fresh vegetable cubes to the soup.
31. 31. Fill the soup into glasses.
32. 32. Garnish the soup with arugula.
33. 33. Serve the soup.

Nutrition per serving

• kcal: 164
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 25 g