Summary

Ingredients

• 2 beetroot, the size a fist
• 2 celeriac, slightly larger than your fists
• 1 medium onion (s)
• 1 piece (s) ginger root, about the thickness a thumb
• 1 small chilli pepper (s)
• 1 apple
• 200 ml milk
• 500 ml vegetable stock
• 1 handful pumpkin seeds
• 1 leek
• some grape seed oil
• salt and pepper

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Instructions

1. Peel and chop the beetroot, celery and onion. Braise in grapeseed oil. Add the chopped apple with the peel. It can also turn a little brown. Core the chilli pepper and cut into small pieces like the peeled piece of ginger and add it as well. My soup is quite hot, so it depends a little on the chilli pepper. If you like it milder, you can leave it out, because the ginger also brings spiciness into play. I like to add a few more seeds, then it attracts a bit again. Deglaze the browned vegetables with the milk and vegetable stock so that everything is covered with liquid. Cook for 20 minutes. At the end, puree everything with the hand blender. If you want to make a soup out of it, the liquid passes through a sieve, otherwise it is a little thicker. Season the soup with salt and pepper.
2. Toast the pumpkin seeds in a pan without fat until they crack in the pan. Remove. Put some grapeseed oil in the pan and add the chopped leek, salt and pepper. Serve the pumpkin seeds and leeks as a topping for the soup.