Creamy Beetroot and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beetroot, peeled 400 approx.
- 300 g carrot (s)
- 1 medium onion (s), white
- 2 tablespoons oil
- 1 liter vegetable stock
- 5 potato (s)
- 1 piece (s) celery, finely chopped
- Horseradish, freshly grated, or in a glass
- Pepper, whiter
- sea-salt
Print Recipe
Pin Recipe Instructions
- Clean the beetroot and carrots and cut into small pieces, peel and dice the potatoes, peel and chop the onions.
- Fry the onion in oil, add a little celery. Add the chopped vegetables and sweat a little. Pour the vegetable stock on top and cook. If you want, you can puree the soup. Season to taste with the spices.
- Be careful with fresh horseradish, season to taste. Cream horseradish in a jar is less intense. If you don`t like horseradish, you can leave it out.
- A piece of flatbread with herb butter tastes good with it.
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