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🍲 Creamy Beetroot Soup with Horseradish

245 kcal · 30 min · 4 servings

Creamy Beetroot Soup with Horseradish Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and peel off the skin.
  2. 2. Peel the potatoes, wash them, and cut them into coarse cubes.
  3. 3. Let the beetroot drain well in a sieve.
  4. 4. Peel the apple, cut it in half, and remove the core.
  5. 5. Wash the parsley, shake it dry, and pick off the leaves.
  6. 6. Put the parsley leaves into the mixing container.
  7. 7. Chop the parsley for 5 seconds on speed 8.
  8. 8. Transfer the chopped parsley into a bowl and set it aside.
  9. 9. Insert the whisk attachment into the mixing container.
  10. 10. Add cream and horseradish to the mixing container.
  11. 11. Whip the mixture for 1 minute on speed 5.
  12. 12. Transfer the horseradish cream into a separate bowl.
  13. 13. Clean the mixing container thoroughly.
  14. 14. Put the halved onion into the clean mixing container.
  15. 15. Chop the onion for 4 seconds on speed 8.
  16. 16. Push the onion pieces down with a spatula.
  17. 17. Add oil and sauté the onions for 3 minutes on the sauté setting.
  18. 18. Add the potatoes, beetroot, and apple.
  19. 19. Chop the vegetables for 4 seconds on speed 6.
  20. 20. Add the vegetable broth.
  21. 21. Add 1 teaspoon of salt.
  22. 22. Season with some pepper.
  23. 23. Cook the soup for 25 minutes on speed 1 at 100 degrees Celsius.
  24. 24. Heat a pan without fat on medium to high heat.
  25. 25. Roast the pumpkin seeds in the pan for about 2 to 3 minutes.
  26. 26. Puree the finished soup for 30 seconds on speed 6.
  27. 27. Finally, adjust the seasoning of the soup with salt and pepper.
  28. 28. Serve the soup garnished with the horseradish cream, pumpkin seeds, and parsley.

Nutrition per serving