Beetroot Mango Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 beetroot, ready to cook
- 1 can mango (s), 245 g drained weight
- 40 g iner
- 600 ml chicken broth
- 3 tablespoon olive oil
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the ginger and cut into thin slices. Roughly dice the beetroot. Put the mango in a sieve, save the juice. Thoroughly puree 2 mango pieces together with 1 tablespoon olive oil and a little lemon juice with a hand blender.
- Heat 2 tablespoons of olive oil and briefly sweat the ginger in it. Add the beetroot cubes and then deglaze with the broth. Let it simmer on a low heat. After 10 minutes add the remaining mango pieces and simmer for another 10 minutes. Then puree the soup thoroughly and season with salt, pepper and possibly some mango juice. Let something boil down.
- To serve, place the soup in the plates and use a small spoon to add the mango puree to the soup in a small spiral.
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