Beetroot Soup with Parmesan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium potato (s)
- 4 medium beetroot, precooked
- 2 medium onion (s)
- 2 cloves garlic
- 2 tablespoon olive oil
- 3 teaspoon sea salt, coarse
- 4 tablespoon parmesan, grated
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic very finely and fry them in olive oil. Add the diced potatoes and pour cold water over them. Let cook for 20-30 minutes. Cut the pre-cooked beetroot into small pieces and add. Bring to the boil again. Season with sea salt and puree with a hand blender. Best place in white bowls and sprinkle with parmesan cheese.
- Tip:
- Of course, the soup can also be refined in a variety of ways, e.g., with cream or crème fraîche.
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