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🍲 Fruity-Spicy Beetroot Soup with Horseradish-Apple Foam

190 kcal · 30 min · 4 servings

Ingredients

• 600 g beetroot
• 1 apple
• 2 carrots
• 1 onion
• 1 clove garlic
• 3 tbsp olive oil (30 ml each)
• 1200 ml vegetable broth
• 50 g horseradish
• salt
• pepper

Instructions

1. 1. Peel the beetroot and cut it into small cubes.
2. 2. Wash the apple and carrots thoroughly.
3. 3. Cut the apple and carrots into small pieces.
4. 4. Peel the onion and garlic clove.
5. 5. Chop the onion and garlic very finely.
6. 6. Heat two tablespoons of olive oil in a pot.
7. 7. Fry the onion-garlic mixture over high heat for one to two minutes until translucent.
8. 8. Add the chopped vegetables and apple.
9. 9. Fry everything for another three minutes.
10. 10. Reduce the heat.
11. 11. Keep three tablespoons of vegetable broth aside.
12. 12. Pour in the rest of the vegetable broth.
13. 13. Let the soup simmer for about forty minutes.
14. 14. Peel the horseradish.
15. 15. Grate the horseradish finely.
16. 16. Mix the remaining horseradish with the leftover vegetable broth.
17. 17. Add one tablespoon of olive oil.
18. 18. Puree the mixture finely with a hand blender to create a foam.
19. 19. Finally, puree the soup with the hand blender.
20. 20. Puree until it is completely smooth and no chunks are visible.
21. 21. Season with salt and pepper.
22. 22. Distribute the beetroot soup onto plates.
23. 23. Decorate with the horseradish foam.

Nutrition per serving

• kcal: 190
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 26 g