🍲 Creamy Beetroot Soup with Cream

Name: Creamy Beetroot Soup with Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg beetroot; 1 tbsp cumin; 0.5 tart apple; 2 tbsp fruit vinegar; 1 tbsp maple syrup; 0.25 l whipping cream; salt

317 kcal · 30 min · 4 servings

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Ingredients

1 kg beetroot
1 tbsp cumin
0.5 tart apple
2 tbsp fruit vinegar
1 tbsp maple syrup
0.25 l whipping cream
salt

Instructions

1. Thoroughly wash the beetroot under running water.
2. Place the beetroot and cumin in a pot.
3. Pour in water.
4. Cook the beetroot with the lid closed for 40 minutes.
5. Drain the cooking water.
6. Let the beetroot steam for a moment.
7. Peel the beetroot.
8. Roughly chop the beetroot.
9. Top up the vegetable water to 1 1/4 liters.
10. Peel the apple.
11. Finely grate the apple.
12. Add the beetroot, apple, and vegetable water to the pot.
13. Blend the mixture finely with a hand blender.
14. Bring the soup back to a boil.
15. Season the soup with vinegar, maple syrup, and a pinch of salt.
16. Whip the cream until semi-stiff.
17. Fold the cream into the soup just before serving.

Nutrition per serving

kcal: 317
Protein: 5 g · Fett/Fat: 20 g · Carbs: 28 g