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🍲 Creamy Beetroot and Potato Soup

178 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• 100 g potatoes
• 2 small onions (red)
• 30 g butter
• 1 l vegetable stock
• salt
• pepper (freshly ground)
• 50 ml whipping cream
• 2 tsp horseradish (freshly grated)
• cumin (to taste)

Instructions

1. 1. Heat a large pot on the stove.
2. 2. Peel the onions and chop them very finely.
3. 3. Peel the beetroot and cut it into coarse cubes.
4. 4. Wash the potatoes, peel them, and cut them into cubes as well.
5. 5. Heat the butter in the pot over medium heat.
6. 6. Add the chopped onions, beetroot, and potatoes to the pot.
7. 7. Sauté the vegetables for about 5 minutes until they soften.
8. 8. Pour in enough vegetable stock to barely cover the vegetables.
9. 9. Bring the mixture to a boil.
10. 10. Cook the vegetables over medium heat for about 40 minutes.
11. 11. Add a little more stock if necessary while cooking.
12. 12. Puree the soup finely and smoothly using a hand blender.
13. 13. Season the soup with salt and pepper to taste.
14. 14. Strain the soup through a fine sieve to make it extra smooth.
15. 15. Stir the heavy cream into the soup.
16. 16. Bring the soup to a boil again briefly.
17. 17. Remove the pot from the heat.
18. 18. Stir the horseradish into the warm soup.
19. 19. Heat a small pan without any fat.
20. 20. Toast the cumin seeds in the pan briefly until fragrant.
21. 21. Divide the finished soup into individual bowls.
22. 22. Sprinkle the roasted cumin over the soup.
23. 23. Serve the soup hot with freshly toasted bread.

Nutrition per serving

• kcal: 178
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 17 g