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🍲 Fresh Beetroot Soup with Dill

119 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 carrot
• 150 g celeriac
• 500 g beetroot
• 15 g butter (1 tbsp)
• 1 bay leaf
• 800 ml vegetable broth
• salt
• pepper
• 1 tbsp wine vinegar
• ground cumin
• ground allspice
• 0.5 bunch dill (10 g)
• 30 g sour cream

Instructions

1. 1. Peel the onion, the carrot, the celery root, and the beetroot.
2. 2. Cut the peeled vegetables into small cubes.
3. 3. Melt the butter in a large pot.
4. 4. Sauté the vegetable cubes in it over medium heat for about 5 minutes.
5. 5. Add the bay leaf to the pot.
6. 6. Pour the broth over the vegetables.
7. 7. Season the soup with salt, pepper, vinegar, cumin, and allspice.
8. 8. Let the soup simmer covered over low heat for about 25 minutes.
9. 9. Wash the dill under running water.
10. 10. Shake the dill dry.
11. 11. Finely chop the dill leaves.
12. 12. Remove the bay leaf from the finished soup.
13. 13. Take the pot off the heat.
14. 14. Puree the soup finely with a hand blender.
15. 15. Stir the chopped dill into the soup.
16. 16. Adjust the seasoning of the soup with salt and pepper to taste.
17. 17. Divide the soup evenly among 4 bowls.
18. 18. Garnish each portion with a dollop of sour cream.
19. 19. Sprinkle a little fresh pepper over the top.

Nutrition per serving

• kcal: 119
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 14 g