🍽️ Creamy Beetroot Vegetable Soup with Crispy Leek Strips

Name: Creamy Beetroot Vegetable Soup with Crispy Leek Strips
Total time: 30 min
Yield: 4 servings
Ingredients: 2 small beetroots (approx. 150 g each); 1 onion; 200 g floury potatoes; 200 g celeriac; 3 tbsp butter; 1 tbsp flour; 800 ml vegetable broth; 1 stalk leek (only the green part); vegetable oil (for frying); 2 tbsp lemon juice; salt; coriander (ground); 50 g horseradish root; 200 ml whipping cream

447 kcal · 30 min · 4 servings

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Ingredients

2 small beetroots (approx. 150 g each)
1 onion
200 g floury potatoes
200 g celeriac
3 tbsp butter
1 tbsp flour
800 ml vegetable broth
1 stalk leek (only the green part)
vegetable oil (for frying)
2 tbsp lemon juice
salt
coriander (ground)
50 g horseradish root
200 ml whipping cream

Instructions

1. Wash the beetroot thoroughly and remove the stems.
2. Steam the beetroot in a pot with a little water for about 35 minutes until tender.
3. Peel the onion, potatoes, and celery.
4. Cut the vegetables into small cubes.
5. Heat one tablespoon of butter in a pot.
6. Sauté the chopped vegetables briefly until translucent but not brown.
7. Sprinkle flour over the vegetables and stir well to combine.
8. Pour in vegetable broth.
9. Let the soup simmer for about 20 minutes, stirring occasionally.
10. Wash the green leek ends and remove any tough or dirty parts.
11. Cut the green leek into thin strips about 10 centimeters long.
12. Heat oil in a frying pan to about 170 degrees Celsius.
13. Fry the leek strips until they are crispy.
14. Place the leek strips on kitchen paper to absorb excess oil.
15. Peel the steamed beetroot.
16. Cut the beetroot into small pieces.
17. Mix the beetroot pieces with a little lemon juice, salt, and coriander.
18. Peel the horseradish.
19. Grate the horseradish into thin shavings.
20. Add about half of the horseradish to the soup.
21. Puree the soup until smooth.
22. Optionally press the soup through a sieve for an even finer consistency.
23. Bring the soup back to a boil.
24. Add the cream to the soup.
25. Let the soup simmer briefly until it reaches the desired thickness.
26. Add the remaining butter to the soup.
27. Blend the soup briefly until it becomes foamy.
28. Season the soup with lemon juice, salt, and coriander.
29. Add the remaining horseradish to the soup.
30. Divide the soup among plates.
31. Place the marinated beetroot pieces in the center of the soup.
32. Garnish the soup with the crispy leek strips.
33. Serve the soup immediately.

Nutrition per serving

kcal: 447
Protein: 7 g · Fett/Fat: 36 g · Carbs: 24 g