Creamy Red Beet and Potato Soup

Want to include more vegetables in your diet? Would you like to eat more colorful food? The delicate and creamy red beet soup will surely satisfy both needs.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Peach, fresh

  • 2 piece Potatoes, white

  • 2 spoons Oil, vegetable oil, canola

  • 0.5 teaspoons Spices, cumin, seeds

  • 5 dl Soup base, chicken, cube

  • 1 pinch Spices, pepper, black

  • 2 pinch Salt, table

  • 1 twig Parsley, fresh

  • 4 teaspoon Sour cream

Steps

  1. Place a pot with about one liter of salted water on the stove. While waiting for the water to boil, thoroughly clean and wash the beets. Add the washed beets to the pot with boiling water, reduce the heat, and cook them covered for about 50 minutes. Drain the cooked beets, peel them while still warm, and cut them into smaller cubes.

  2. Peel the potatoes, wash them, and cut them into small pieces. Place a larger pot on the stove and pour in some oil. Add the potatoes to the pot and quickly sauté them, seasoning with ground cumin. Pour in the vegetable stock and cook over moderate heat for about 10 minutes. Add the red beets to the pot. Cook for another 10 minutes. Season the soup to taste with pepper and salt.

  3. Blend the cooked soup until smooth using an immersion blender. Rinse a sprig of parsley under running water and dry it. Pour the still warm soup into soup bowls. Garnish with a dollop of sour cream and a parsley leaf, then serve.

Nutrition Information (Per 100g)

  • Calories: 77.03 kcal
  • Fat: 2.7 g
    • Saturated Fat: 0.42 g
  • Carbohydrates: 11.12 g
    • Sugars: 3.53 g
  • Protein: 0.94 g
  • Fiber: 1.87 g

Advice

If needed, you can add a bit more liquid while cooking the soup. Use water or vegetable stock.