Creamy beetroot soup with carrots, potatoes and celery
Ingredients
- 1 onion
- 1 carrot
- 3-4 scoops of beetroot
- 2 potatoes
- 1 stick of celery
- 2 cloves of garlic
- 1 tbsp vegetable oil
- 1 l vegetable broth
- 1 tbsp wine vinegar, or apple cider vinegar
- salt , to taste
- Black pepper, to taste
- 100 ml cream
Utensils
- knife
- cutting board
- pot
- spatula
- wooden spoon
- blender
Instructions
- Cut the onion, carrot, beetroot, potato and celery into small pieces.
- Press the garlic through the press.
- Heat the oil in a saucepan over medium heat.
- Fry the onion with the celery and carrots for 7-10 minutes .
- Add the beets and sauté, covered, for a further 5 minutes.
- Deglaze with the vegetable stock and add the vinegar.
- Add the potatoes.
- Bring to a boil, reduce the heat and cook for a further 30-35 minutes.
- Season the beetroot soup with salt and pepper.
- Pure the soup with a hand blender and refine with cream.
