Beetroot elder soup

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Onion
  • 600 g fresh beetroot or vacuum packed
  • 1 TABLESPOON Butter
  • 1/4 l Elderberry juice (bottle)
  • 2 TEASPOONS Vegetable broth (instant)
  • 7-10 Tbsp salt and pepper
  • 3 tablespoons (50 g) Mascarpone
  • 1-2 TEASPOONS good oil (e.g. walnut oil)
  • 1/2 Box of daikon or garden cress

Directions

  1. 1

    Peel and chop the onion and fresh beetroot. (Beetroot has a strong colouring - it is best to wear disposable gloves.) Heat butter in a large pot. Fry the diced onion and beetroot in it. Pour on 1/2 l water and elderberry juice, bring to the boil and stir in broth.

  2. 2

    Cover and simmer for about 25 minutes.

  3. 3

    Finely puree the soup with a hand blender. Season to taste with salt and pepper. Arrange and stir mascarpone in "streaks" into the soup. Drizzle with oil. Cut cress from the bed and sprinkle over it.

  4. 4

    Ciabatta goes with it.

Nutrition Facts

KCAL
170 kcal
CARBS
17 g
FATS
9 g
PROTEINS
4 g