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🍰 Creamy Beetroot Soup with Cream Swirl

238 kcal · 30 min · 4 servings

Ingredients

• 750 g beetroot
• 0.75 l vegetable broth
• juice of one lemon
• 200 g whipping cream
• salt
• pepper (from the mill)
• cress (or other herbs) for garnish

Instructions

1. 1. Peel the beetroot thinly and cut it into small cubes.
2. 2. Add the beetroot cubes to the hot vegetable broth.
3. 3. Simmer the soup over low heat for about 20 minutes.
4. 4. Blend the soft beets in a mixer until smooth.
5. 5. Heat the pureed soup once more briefly.
6. 6. Season the cream with lemon juice, salt, and pepper to taste.
7. 7. Serve the hot or cold soup in bowls or on plates.
8. 8. Place a large dollop of cream in the center of each portion.
9. 9. Gently swirl the cream into the soup.
10. 10. Garnish the dish with cress as desired.

Nutrition per serving

• kcal: 238
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 18 g