Roasted beetroot cream soup
Roasted beetroot and vegetable cream soup is a vibrant and flavorful dish that delights both the palate and the eyes. Serving the soup with additions like roasted pumpkin seeds, fresh herbs, or drops of sour cream adds elegance and refinement.
Preparation: 1h 20 min
Easy
Preparation: 1h 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 20 g soy sauce
- 20 g vinegar, balsamic
- 1100 g vegetable broth
- 16 g garlic
- 200 g Carrot
- 120 g Apple
- 15 g salt
- 600 g beetroot, raw
- 120 g leek
- 40 g Oil, olive
- 100 g parsley root
- 250 g medium potatoes
Method of cooking:
- Place a large bowl on the lid of the bowl and weigh in 600 grams of peeled and cut into sticks of beetroot, 250 grams of peeled and cut into smaller pieces of potato, 200 grams of peeled and cut into smaller pieces of carrot, 100 grams of peeled and chopped parsley root, 4 cloves of garlic, 120 grams of peeled and chopped leek, 120 grams of peeled and chopped apple. Add 4 tablespoons of olive oil, 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 teaspoon of salt, 1 pinch of pepper. Mix thoroughly.
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