Summary

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

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Instructions

1. 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.
2. Finely puree the soup with a hand blender. Add salmon and horseradish and bring to the boil again briefly.
3. Feel free to withhold some cream and salmon to decorate the soup plates with a few drops of pumpkin seed oil at the end.