Summary

Ingredients

• 5 large potato (s)
• 1 head cauliflower
• 2 medium onion (s)
• 3 medium beetroot
• 50 g red cabbae, fresh
• 2 tablespoon olive oil
• 1 tablespoon agave syrup or apple sweetness or sugar
• 5 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• salt and pepper

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Instructions

1. Peel the potatoes, clean the cauliflower and cook together with enough water until soft. Then only pour off (collect) part of the water and mash with a potato masher until the desired soup consistency is achieved. Possibly add some water again and season with salt and pepper.
2. Peel the onions, cut in half and cut into thin slices, fry them in 2 tablespoons of oil. Peel and dice the beetroot and add to the lightly browned onions. Fry over medium heat until the beetroot is firm to the bite. Then add lemon juice, vinegar and sweetness. Grate or cut red cabbage and add to the beetroot. Season with salt and pepper and simmer briefly until the red cabbage is soft.
3. Put the potato and cauliflower soup on plates and spread the red vegetables on top.