Beetroot Ginger Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 beetroot
- 150 g iner
- 0.5 stick ½ leek
- 1 tablespoon peanut oil or other vegetable oil
- 0.5 teaspoon ½ sugar, brown
- 800 ml vegetable stock
- 1 tablespoon caraway seeds
- 1 pinch chili powder
- Creme fraiche Cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the beetroot and cut into small pieces. Now peel and finely chop the ginger. Next, quarter the leek lengthways and cut finely as well.
- Heat the oil in a large saucepan. First fry the leek and ginger and then caramelize with the brown sugar. Next, add the beetroot and caraway seeds and continue frying.
- Now pour in the vegetable stock and let everything simmer for at least 25 minutes. Finally, mix everything with the hand blender and then season with chilli, salt and pepper.
- Refine with a dollop of creme fraîche before serving.
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