← All recipes

🍲 Creamy Beetroot Soup with Crunchy Croutons and Cress

260 kcal · 30 min · 4 servings

Ingredients

• Potatoes, mainly waxy 250 g
• Beetroot in a jar, slices 600 g
• Onions, yellow 1 pc.
• Radishes 1 bunch
• Oil 2 tbsp
• Whipping cream 200 g
• Vegetable broth 500 ml
• Rolls 1 pc.
• Butter 1 tbsp
• Cress bed 1 pc.
• sour cream 3 tbsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Wash the potatoes thoroughly and cut them into large cubes.
2. 2. Cut the beetroot into large chunks as well.
3. 3. Halve the onion, peel it, and dice it finely.
4. 4. Wash the radishes, trim the ends, and roughly chop half of them.
5. 5. Heat oil in a pot over medium heat.
6. 6. Sauté the potatoes, beetroot, onions, and coarse radish pieces for about 3 minutes, stirring occasionally.
7. 7. Add the cream and the broth to the pot.
8. 8. Season the soup with salt and pepper to taste.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer over medium heat for approx. 20 minutes.
11. 11. Cut the bread rolls into small cubes.
12. 12. Melt the butter in a frying pan over medium-high heat.
13. 13. Fry the bread cubes in it for 3–4 minutes until golden brown and crispy on all sides.
14. 14. Drain the finished croutons on kitchen paper.
15. 15. Slice the remaining radishes thinly.
16. 16. Separate the cress from the bed.
17. 17. Puree the finished beetroot soup together with the radishes until smooth.
18. 18. Season the soup again to taste if necessary.
19. 19. Serve the soup in cups or bowls.
20. 20. Garnish the soup with sour cream, croutons, radish slices, and cress.

Nutrition per serving

• kcal: 260
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 34 g