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🍲 Creamy Beetroot and Potato Soup

139 kcal · 30 min · 4 servings

Ingredients

• 350 g beetroot
• 100 g floury potatoes (1 floury potato)
• 1 onion
• 1 tbsp rapeseed oil
• 750 ml classic vegetable broth
• 100 ml soy cream
• salt
• pepper
• 3 tbsp yogurt (0.3% fat)
• 1 tbsp sparkling mineral water
• 1 piece horseradish (approx. 5 cm)

Instructions

1. 1. Put on disposable gloves to prevent staining. Wash the beetroot thoroughly. Peel the beetroot and the potato. Cut the beetroot and potato into approx. 2 cm cubes. Peel the onion and chop it roughly.
2. 2. Heat the oil in a large pot. Add the beetroot, potato, and onion to the pot. Sauté the vegetables over medium heat for 5 minutes.
3. 3. Pour the vegetable broth into the ingredients. Bring the mixture to a boil. Let the soup simmer over medium heat for 40 minutes.
4. 4. Puree the soup very finely using a hand blender. Pour the soup through a fine sieve into a clean pot. Press the pureed vegetables through the sieve with the back of a spoon to achieve a smooth consistency.
5. 5. Stir the soy cream into the soup. Let the soup heat through briefly again. Season the soup with salt and pepper to taste.
6. 6. Whisk the yogurt with the mineral water in a small bowl. Season the yogurt mixture with salt and pepper.
7. 7. Peel the horseradish. Grate the horseradish finely using a grater.
8. 8. Fill the hot soup into bowls. Drizzle the yogurt mixture over the soup. Sprinkle the grated horseradish over the soup. Serve the dish immediately.

Nutrition per serving

• kcal: 139
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 15 g