Soup is an ideal way to get some extra vegetables in an easy way. However, we often fall into the soups we always eat. Green soup for example. Try this tasty beetroot soup. Great for variety, especially now that it’s getting colder!
Ingredients
-
1 liter vegetable stock
-
300 grams of raw red beets
-
2 apples (peeled into pieces)
-
2 medium carrots
-
2 shallots (chopped)
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olive oil
-
125 milliliters sour cream
-
pepper and salt
-
fresh basil
Preparation
- Peel the red beets and cut them into cubes.
- Scrape the carrots and cut them into slices.
- Place a stockpot on the stove and heat a little olive oil in it.
- Fry the shallots in this for about three minutes and then add the carrots.
- Simmer for about five minutes and add the beets and apples.
- After a minute, add the vegetable stock and a few chopped basil leaves.
- Bring the broth to a boil.
- Cook covered over low heat for about fifteen minutes.
- Puree the soup with a stick blender.
- Season with some salt and pepper and serve the soup in bowls with sour cream and some basil to garnish.
Number of persons
4
