← All recipes

🍲 Creamy Beetroot Soup with Crispy Blue Cheese Toasts

522 kcal · 30 min · 4 servings

Ingredients

• 800 g beetroot (4 beets)
• 3 onions
• 2 garlic cloves
• 60 g celeriac
• 3 tbsp olive oil
• 4 sprigs thyme
• salt
• pepper
• 1 l vegetable broth
• 15 g raw cane sugar (1 tbsp)
• 100 ml balsamic vinegar
• 2 slices whole grain bread (50 g each)
• 150 g blue cheese (60% fat in dry matter)
• 100 g sour cream (20% fat)
• 1 tbsp lemon juice
• 30 g walnut kernels (2 tbsp)

Instructions

1. 1. Peel the beetroot and cut it into large chunks.
2. 2. Peel the onion and cut it into thin strips.
3. 3. Peel the garlic clove and dice it finely.
4. 4. Clean and peel the celery and chop it roughly.
5. 5. Heat two tablespoons of olive oil in a pot.
6. 6. Fry the vegetables in it for four to five minutes over medium heat.
7. 7. Wash the thyme and shake it dry.
8. 8. Add two sprigs of thyme to the pot.
9. 9. Season everything with salt and pepper.
10. 10. Top up with vegetable broth.
11. 11. Let the soup simmer for about thirty minutes over low heat.
12. 12. Peel the remaining onions and dice them finely.
13. 13. Fry the onion cubes in the remaining oil in a pan over medium heat for three minutes.
14. 14. Sprinkle with sugar and let them caramelize.
15. 15. Deglaze with vinegar.
16. 16. Season with a pinch of salt.
17. 17. Reduce the mixture until the acidity has evaporated and the onions are soft.
18. 18. Let them cool down.
19. 19. Spread the caramelized onions on the bread slices.
20. 20. Distribute the cheese on top.
21. 21. Strip the leaves from the remaining thyme sprigs.
22. 22. Sprinkle them over the cheese.
23. 23. Toast the bread in the preheated oven with the grill function for three to four minutes until lightly browned.
24. 24. Remove the thyme sprigs from the soup.
25. 25. Stir in the sour cream.
26. 26. Puree the soup as finely as possible.
27. 27. Season with salt, pepper and lemon juice.
28. 28. Fill the soup into deep plates.
29. 29. Halve the toasts.
30. 30. Place one half on the soup.
31. 31. Chop the walnuts roughly.
32. 32. Sprinkle them on top.

Nutrition per serving

• kcal: 522
• Protein: 16 g · Fett/Fat: 32 g · Carbs: 40 g