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🍽️ Creamy Beetroot and Red Cabbage Soup

300 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 50 g ginger
• 100 g waxy potatoes
• 300 g beetroot
• 200 g red cabbage
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tbsp balsamic vinegar
• 1 tsp ground coriander
• 100 ml whipping cream
• 100 g sour cream
• 20 g chopped hazelnuts

Instructions

1. 1. Peel the shallot and the ginger. Chop both ingredients very finely.
2. 2. Peel the potatoes and the beetroot. Cut them into coarse cubes.
3. 3. Remove the hard cores from the red cabbage. Cut the vegetable into thin strips.
4. 4. Heat the oil in a large pot.
5. 5. Add the ginger and the shallot to the hot oil. Sauté them until they are translucent.
6. 6. Add the potatoes, the beetroot, and the red cabbage to the pot.
7. 7. Deglaze the vegetables with the vegetable broth.
8. 8. Let the soup simmer on low heat for 25 to 30 minutes.
9. 9. Puree the soup until creamy using a hand blender.
10. 10. Season the soup with salt, pepper, balsamic vinegar, and fresh coriander.
11. 11. Whip the cream until it is semi-stiff.
12. 12. Mix the whipped cream with the sour cream.
13. 13. Fill the hot soup into bowls.
14. 14. Add a spoonful of the sour cream mixture to each serving.
15. 15. Sprinkle the soup with the nuts and serve immediately.

Nutrition per serving

• kcal: 300
• Protein: 5 g · Fett/Fat: 24 g · Carbs: 16 g