Summary

Ingredients

• 500 g beetroot, pre-cooked
• 1 liter chicken broth or vegetable broth
• 1 small apple (Elstar, Cox or Boskoop), peeled
• 3 tablespoon coconut cream or 1/8 l milk
• 1 medium onion (s), diced
• 1 clove garlic, diced
• 1 small chilli pepper (s), finely chopped
• 1 dash lemon juice
• some oil
• some salt and pepper
• possibly spice (s) your choice

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Instructions

1. Sweat the onion cubes in a little oil. Dice the beetroot (with gloves, as they color very strongly) and garlic, add to the onions and sauté. Then puree finely, fill up with the stock and let it boil gently.
2. Dissolve the coconut cream (not required when using the milk, then use 1/8 l) with some of the soup so that no lumps can be seen. Then add this mixture to the soup and stir in.
3. Now rub the apple into the soup, stir in briefly and add the lemon juice. Add the spices, season to taste and let steep for a moment, then serve. This goes well with baguette, flatbread & Co.
4. Tip: Only use enough liquid to make a creamy soup. Should it have become too runny, carefully bind to the desired consistency with a little mashed potato powder.