Summary

Ingredients

• 2 tuber / s beetroot
• 2 medium potato (s)
• 1 carrot (s)
• 1 onion (s)
• 1 bunch coriander greens
• 1 bunch parsley
• 4 tablespoon olive oil
• sea-salt
• 1 pinch paprika powder
• little nutmeg
• 800 ml vegetable stock
• 1 teaspoon lemon peel
• 1 cup sour cream

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Instructions

1. 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.
2. 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.
3. A soup that fortifies the liver and the heart all year round.