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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.