Yellow Beetroot Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g yellow beetroot
- 150 g carrot (s)
- 500 ml vegetable stock
- 75 g cream cheese
- 2 tablespoon dill, chopped
- 1 tablespoon rapeseed oil
- salt and pepper
- lemon oil
Print Recipe
Pin Recipe Instructions
- Clean and cut the beetroot and carrots into pieces, heat the rapeseed oil in a saucepan and briefly sweat the vegetables in it. Pour in the broth and cook the vegetables until soft for about 15 minutes.
- Then puree the soup. Stir in the cream cheese and dill, season with salt and pepper.
- Arrange on plates or in cups and drizzle with a little aromatic oil. I like to use lemon oil, but pumpkin seed oil will certainly work too.
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