Beetroot Soup

This incredibly simple soup made from beetroot and parsnip will surely warm and strengthen us. Serve it with crackers or homemade bread and a piece of cheese.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2 spoons Oil, olive

  • 4 pieces Parsnip, fresh

  • 2 piece Turnip

  • 1 piece Potatoes, white

  • 1 l Soup base, beef, cube

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 2 twigs Parsley, fresh

Steps

  1. Peel and chop the garlic and onion. Clean, peel, wash, and dice the parsnip. Peel, wash, and dice the beetroot and potato.

  2. Heat oil in a pot and sauté the onion for a few minutes while stirring until it becomes translucent. Add the garlic, stir, and quickly sauté until fragrant. Add the potato, parsnip, and beetroot, stir, and cover. Reduce the temperature to medium and simmer for about 7 to 10 minutes until the vegetables soften.

  3. Pour in the broth and cook for another 20 minutes on medium-low heat. Stir occasionally and scrape the bottom with a cooking spoon.

  4. Remove the pot from the heat, let it settle slightly, then blend it smoothly with an immersion blender. Wash the parsley, shake it dry, and tear the leaves. Taste the soup and season with salt and pepper to taste. Divide the soup into bowls, sprinkle with parsley leaves, and serve.

Nutrition Information (Per 100g)

  • Calories: 80.07 kcal
  • Fat: 1.78 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 13.97 g
    • Sugars: 3.11 g
  • Protein: 0.98 g
  • Fiber: 2.67 g