Beetroot Foam Soup with Fresh Herbs in Olive Oil

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Beetroot Foam Soup with Fresh Herbs in Olive Oil

Instructions

Dice the vegetables and finely chop the herbs. Put a large saucepan on the fire and set the temperature to medium. Sprinkle in the paprika powder and a little nutmeg and roast for about 1 minute, turning. Place the diced beetroot, diced potatoes, onion and carrots one after the other in the pot, pour the vegetable stock and lemon peel on top and let simmer for 20 minutes with the lid closed.
While the vegetables are cooking, mix the finely chopped herbs with the olive oil, add the sea salt and let rest. Puree the soup with the hand blender and froth up. Distribute in soup bowls and decorate with the sour cream and herb oil.
A soup that fortifies the liver and the heart all year round.

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