← All recipes

🍰 Autumnal Beetroot Soup with Gingerbread Spice

210 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 10 g ginger (1 piece)
• 750 g beetroot
• 150 g tart apples (1 tart apple)
• 1 tbsp olive oil
• 1 tsp gingerbread spice
• 300 ml classic vegetable broth
• 0.5 tsp brown sugar
• 1 bay leaf
• 0.5 organic orange
• 25 g hazelnut kernels
• 30 g dried figs (4 dried figs)
• 0.5 bunch flat-leaf parsley
• 100 ml soy drink (soy milk)
• salt
• pepper
• 4 tsp sour cream

Instructions

1. 1. Peel the onion and the ginger. Dice both ingredients very finely.
2. 2. Thoroughly wash the beetroot under running water. Peel it and dice it as well.
3. 3. Put on gloves if you want to protect your hands from the red color.
4. 4. Wash the apple, peel it, and cut it into quarters.
5. 5. Remove the core from the apple quarters. Dice the flesh.
6. 6. Heat the oil in a large pot.
7. 7. Sauté the onion and ginger over medium heat until they are translucent.
8. 8. Add the diced beetroot and apple to the pot.
9. 9. Sauté the vegetables and apple briefly.
10. 10. Stir the gingerbread spice into the mixture.
11. 11. Pour in the vegetable broth.
12. 12. Add the sugar and the bay leaf.
13. 13. Bring the soup to a brief boil.
14. 14. Reduce the heat to low.
15. 15. Cover the pot.
16. 16. Let the soup simmer for about 30 minutes.
17. 17. Rinse the half orange with hot water.
18. 18. Dry the orange.
19. 19. Finely grate the orange peel.
20. 20. Squeeze the juice from the orange.
21. 21. Coarsely chop the hazelnuts using a large knife or a food processor.
22. 22. Toast the nuts in a non-stick pan until they are fragrant.
23. 23. Let the nuts cool on a plate.
24. 24. Remove the stem ends from the figs.
25. 25. Finely chop the figs.
26. 26. Rinse the parsley and shake it dry.
27. 27. Pluck the parsley leaves off the stems.
28. 28. Reserve some leaves for garnish.
29. 29. Finely chop the remaining parsley.
30. 30. Mix the chopped parsley, figs, orange peel, and nuts in a small bowl.
31. 31. Call this mixture Gremolata.
32. 32. Remove the bay leaf from the soup.
33. 33. Puree the soup finely with a hand blender.
34. 34. Pour in the soy drink.
35. 35. Puree the soup again until it is creamy.
36. 36. Reheat the soup while stirring with a whisk.
37. 37. Season the soup with salt, pepper, and orange juice.
38. 38. Divide the soup among four deep plates.
39. 39. Add one teaspoon of sour cream to each soup.
40. 40. Sprinkle the soup with the nut-fig gremolata.
41. 41. Garnish the soup with the reserved parsley leaves if desired.
42. 42. Serve the soup.

Nutrition per serving

• kcal: 210
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 21 g