My Lean Beetroot Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- g 1,500 beetroot, precooked and peeled (vacuum-sealed)
- 1 ½ liter vegetable stock
- 200 g double cream cheese
- 2 teaspoon, heaped wasabi powder or spicy grated horseradish
- possibly vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- Thoroughly puree 500 g of beetroot with 1/2 liter of vegetable stock in a blender. Then pass through a hair sieve. The mass has to flow through almost by itself. It is now divinely creamy, a tongue flatterer - you don`t need a sauce binder, and the flavors are optimally released.
- Warm up slowly. Now add the cream cheese as you like (as a flavor carrier and filler) and stir in with a hand blender, if necessary season with granular broth.
- Briefly bring to the boil. Remove the saucepan from the heat and stir in the wasabi or horseradish to taste before serving.
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