Summary

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

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Instructions

1. 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.
2. Then puree the soup. Stir in the cream cheese and dill, season with salt and pepper.
3. 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.