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🍲 Creamy Beetroot Soup with Duck Meat

185 kcal · 30 min · 4 servings

Ingredients

• 750 g beetroot
• 0.75 l vegetable broth (jar or instant)
• lemon (juice)
• salt
• pepper
• 1 apple
• 1 spring onion (chopped finely)
• carrot slice
• crispy-fried duck meat chopped finely (to taste)

Instructions

1. 1. Peel the beetroot thinly and cut it into small cubes.
2. 2. Add the beetroot cubes to the hot vegetable broth.
3. 3. Simmer the soup over low heat for about 20 minutes.
4. 4. Remove two to three tablespoons of the beetroot cubes from the soup and set them aside.
5. 5. Puree the remaining soup content until creamy using a hand blender.
6. 6. Optionally press the pureed soup through a fine sieve to make it even smoother.
7. 7. Reheat the soup briefly.
8. 8. Season the soup to taste with lemon juice, salt, and pepper.
9. 9. Wash the apple and cut it into quarters.
10. 10. Remove the core from the apple quarters.
11. 11. Slice the apple flesh into thin wedges.
12. 12. Divide the finished soup among the plates.
13. 13. Garnish the soup with the apple pieces, the reserved beetroot cubes, some duck meat, carrot slices, and spring onions.

Nutrition per serving

• kcal: 185
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 19 g