Vitamin-rich, Colorful Soup (pink)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g beetroot, peeled and donated
- 200 g celeriac, peeled and donated
- 200 g potato (s), peeled and donated
- 200 g carrot (s), peeled and sliced
- 200 g apples, peeled, pitted and cut into small pieces
- Vegetable broth
- 200 ml cream
- salt and pepper
- Herbs (e.g. parsley) are best fresh
Print Recipe
Pin Recipe Instructions
- Put the vegetables (beetroot, celery, potatoes, carrots) in a large saucepan and add enough vegetable stock to cover 2-3 cm.
- Bring the soup to the boil and add the apples after about 10 minutes.
- Let the soup simmer on a low level with the lid closed until the vegetables are soft (this took me about 45 minutes and depends on the size of the pens).
- Cool the soup a little and add the cream (if the soup is too hot, the cream will curdle). Season with salt and pepper if necessary. Sprinkle with herbs before serving.
- The soup tastes best on the second day.
- This goes well with sausages, toasted bread.
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