Beetroot cream soup

Beetroot cream soup is a delicious, healthy, and easy-to-make dish, perfect for fasting days or a light dinner. With a vibrant taste and an attractive color, this soup will surely impress everyone who savors it. Follow the steps below and discover how you can transform simple ingredients into a true feast for your taste buds.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Number of servings: 4

Necessary ingredients:
- 1 medium beetroot (approximately 300 g)
- 1 celery root (approximately 200 g)
- 1 medium onion
- 4 tablespoons of olive oil or sunflower oil
- 600 ml water
- Salt to taste
- A pinch of nutmeg (optional)
- Juice from ½ lemon
- Bread croutons for serving
- Sour cream (optional, if not fasting)

Preparation instructions:

1. Preparing the ingredients: Start by peeling the beetroot and celery. Cut the beetroot into small cubes for even cooking. Likewise, cut the celery into small pieces. The onion should be finely chopped. This step is essential to ensure a smooth texture of the soup.

2. Sautéing the onion: In a medium pot, add the 4 tablespoons of oil and 4 tablespoons of water. Heat over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring frequently. The onion should become translucent and release its aromas without browning.

3. Adding the vegetables: Once the onion is sautéed, add the chopped beetroot and celery. Sauté them together for 3-4 minutes, stirring occasionally. This will add depth of flavor to your soup.

4. Boiling the soup: Add 600 ml of water to the pot, ensuring that the vegetables are completely covered. Let the soup boil over medium heat for 20-25 minutes, until the beetroot and celery become tender.

5. Blending the soup: After the vegetables are cooked, use an immersion blender to puree the mixture directly in the pot, achieving a smooth cream soup. If you don't have an immersion blender, you can use a regular blender, but make sure to let it cool slightly before blending.

6. Adjusting the taste: Once you have a smooth cream soup, add salt to taste, a pinch of nutmeg, and lemon juice. Mix well and taste to adjust the flavors.

7. Serving: Serve the soup warm, garnished with crispy bread croutons. If you are not fasting, you can add a tablespoon of sour cream for extra creaminess. You can decorate with some fresh parsley leaves or roasted pumpkin seeds for a more sophisticated look.

Final notes: This beetroot cream soup is not just a simple recipe, but also an excellent way to bring a splash of color to your table. You can experiment by adding other vegetables, such as carrots or potatoes, to vary the flavor. Additionally, you can try adding spices like cumin or coriander for a more exotic aroma. Enjoy this healthy and refreshing dish, perfect for any occasion!