Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Refine with a dollop of creme fraîche before serving.