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
Beetroot Soup with Parmesan
Beetroot Soup with Parmesan

Instructions

  1. 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.
  2. Tip:
  3. Of course, the soup can also be refined in a variety of ways, e.g., with cream or crème fraîche.

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