Fruity and Hot Beetroot Soup

Summary

Ingredients

• 6 tuber / s beetroot
• 5 small potatoes
• 2 onions)
• 1 apple
• 2 bay leaves
• 2 small chilli pepper (s), very hot (very small pods)
• 2 tablespoon vegetable broth
• 3 tablespoon olive oil
• 3 orange (s), juice it

Also:

• 1 cup crème fraîche, approx. 50 - 200 g
• 1 baguette (s)

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Instructions

1. Peel the beetroot and the potatoes and cut into 3 cm cubes. The prayers do not need to be pre-cooked. Quarter the onions. Peel the apple and cut into cubes.
2. Sweat everything in olive oil. Add the bay leaves and chili peppers. Squeeze the oranges. Deglaze everything with the juice and steam for approx. 4 minutes. Add the broth and pour hot water on everything until everything is just covered. Let the soup simmer for 30 minutes. Remove the laurel. Mix everything with a hand blender (I don`t make it quite so fine).
3. With the soup I serve a baguette and, if you like, a spoonful of crème fraîche in the middle of the soup plate.
4. Tip: If you like to cook a soup in advance, you can fill the still very hot soup into twist-off glasses and turn them upside down immediately. The soup can be kept in the refrigerator for about 2 weeks (I use cleaned glasses of cherries or applesauce, for example).
5. It is my absolute favorite soup, fruity-hot and a slight sweetness from the beetroot. Enjoy it!