beetroot cream soup
beetroot cream soup
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beetroot cream soup |
Ingredients
Number of persons
-
4
+
3 medium organic beets
1 organic sweet potato
1 medium organic butternut squash
3 organic potatoes
2 organic chicken stock cubes
1 teaspoon dried tarragon
1 tablespoon cumin
1 teaspoon of ginger
1 l of water
Preparation
Total Time: 45 min
Preparation time: 15 min
Cooking time: 30 min
Peel and cut all the vegetables into cubes (not too large, otherwise it will take longer to cook).
Put all the ingredients in a large stewpot with 1 l of water.
Bring to the boil and cook for 20 min (until the vegetables are tender).
When the vegetables are tender, put everything in a blender.
If they are too thick, thin them out with a little water.
Serve with a nice slice of bread and goat cheese.
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