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🍲 Creamy Beetroot Soup with Horseradish and Fresh Grapefruit-Chicory Topping

303 kcal · 30 min · 4 servings

Creamy Beetroot Soup with Horseradish and Fresh Grapefruit-Chicory Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the potatoes into large chunks.
  3. 3. Place the potato chunks and vegetable broth into a pot.
  4. 4. Heat the mixture on high heat until it boils.
  5. 5. Reduce the heat to medium.
  6. 6. Simmer the potatoes for about 15 minutes with the lid on.
  7. 7. Wash the spring onions and shake them dry.
  8. 8. Trim off the hard ends of the spring onions.
  9. 9. Slice the spring onions into thin rings.
  10. 10. Carefully separate the leaves of the chicory.
  11. 11. Wash the chicory leaves.
  12. 12. Slice the chicory leaves into thin strips.
  13. 13. Cut off the skin of the grapefruit all around using a sharp knife.
  14. 14. Remove the white pith layer beneath the skin as well.
  15. 15. Cut out the fruit segments from the membranes using V-shaped motions.
  16. 16. Catch the released grapefruit juice in a bowl.
  17. 17. Cut the cooked beetroot into quarters.
  18. 18. Add the beetroot pieces along with the cooking liquid to the potatoes.
  19. 19. Let the mixture simmer for another 5 minutes.
  20. 20. Blend the soup finely using a hand blender.
  21. 21. Stir the vegan spread 'Natur' into the soup.
  22. 22. Add the collected grapefruit juice to the soup.
  23. 23. Stir in the horseradish.
  24. 24. Season the soup with salt, pepper, and sugar to taste.
  25. 25. Keep the soup warm on low heat.
  26. 26. Mix the chicory, grapefruit pieces, and spring onion rings in a bowl.
  27. 27. Ladle the hot soup onto deep plates.
  28. 28. Top with the grapefruit-chicory mixture as a garnish.
  29. 29. Serve the soup immediately and enjoy!

Nutrition per serving