Beetroot soup Recipe

THIS SEASONAL SOUP RECIPE WILL ALLOW YOU TO PRESERVE FRESH BEETROOT FOR LATER ON. LOW IN CALORIES, THIS SOUP IS PERFECT WITH A DAB OF HEAVY CREAM ON TOP. IT’S BEAUTIFUL AND DELICIOUS!


Difficulty
level

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Preparation
time

20 min


Beetroot soup

Ingredients list

400 g raw beetroot
100 g potatoes
1 plain creamy yogurt
1 tbsp walnut oil
Heavy cream
½ cube vegetable stock 
 

Number of servings

4

Jar suggestion

Le Parfait Super Jars
All products


Preparation

1.    Prepare the vegetables: peel the beetroot, then cut into pieces. Do the same with the potatoes.
2.    In a stockpot, place the beetroot and potatoes. Pour over 500 ml of water and add the stock cube. Bring to a boil and cook for 15 minutes.
3.    Blend the soup into a smooth texture. Add the plain yogurt and walnut oil. Salt and pepper to taste.
4.    Heat the soup again, but do not boil.
5.    Fill your Le Parfait jars up to 2 cm from the rim. Close and immediately sterilise for 30 minutes at 100°C. Serve hot with a bit of heavy cream.
 


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