Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon pumpkin seed oil
- 600 g beetroot, peeled and rouhly diced
- 250 g potato (s), peeled, rouhly diced
- 2 onion (s), finely diced
- 1 tablespoon oregano, dried
- 800 ml vegetable stock
- 200 ml pear juice
- 200 ml cream
- salt and pepper
- 100 g smoked salmon, finely chopped
- 50 g horseradish, peeled, finely rated
Print Recipe
Pin Recipe Instructions
- Heat the pumpkin seed oil in a saucepan. Sweat the beetroot, potatoes, onions and oregano in it. Add the stock, pear juice, cream, salt and pepper and cook over a medium heat for 25 minutes.
- Finely puree the soup with a hand blender. Add salmon and horseradish and bring to the boil again briefly.
- Feel free to withhold some cream and salmon to decorate the soup plates with a few drops of pumpkin seed oil at the end.
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