Beetroot cream soup
Red Beet Cream Soup: An Explosion of Color and Flavor
Red beet cream soup is a wonderful dish, not only for its vibrant appearance but also for the nutritional benefits it offers. Beetroot is rich in antioxidants, vitamins, and minerals, positively impacting cardiovascular health and the immune system. This soup is perfect for chilly days but can also be served cold on warm summer days. Additionally, it is a simple and quick recipe, ideal for those looking to prepare a healthy yet delicious meal. Let's get started!
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
- 1 large beetroot
- 1 celery root
- 1 yellow onion, dry
- 1 tablespoon sunflower oil
- 600 ml cold water
- Salt, to taste
- A pinch of nutmeg
- Fresh lemon juice, to taste
Here’s how to prepare this delicious cream soup step by step:
1. Preparing the vegetables: Start by washing the beetroot, celery, and onion thoroughly. It’s important to remove any impurities, as we want our soup to be as clean and healthy as possible. After washing, peel the beetroot and celery, cutting them into large cubes. Chop the onion finely for even sautéing.
2. Sautéing the vegetables: In a deep pan or pot, add the tablespoon of sunflower oil and heat it over medium heat. Once the oil is warm, add the chopped onion and sauté for 2-3 minutes until it becomes slightly translucent. This step will add extra flavor to your soup.
3. Adding the vegetables: Once the onion is sautéed, add the chopped beetroot and celery. Mix well to combine the flavors and continue sautéing the vegetables for 5-7 minutes. This process will intensify the taste of your soup.
4. Boiling the vegetables: Add 600 ml of cold water to the pot, ensuring all the vegetables are covered. Let the soup simmer on low heat, covered, for 30 minutes. It’s important to check occasionally to see if the water has evaporated completely; if needed, you can add a little extra water.
5. Blending: After 30 minutes, remove the pot from the heat. Use an immersion blender or a regular blender to puree the vegetables. I recommend blending well to achieve a creamy consistency typical of cream soups. If the soup is too thick, you can adjust the consistency by adding a splash of water.
6. Seasoning: Add salt, a pinch of nutmeg, and lemon juice to taste. The nutmeg will provide a subtle aroma, while the lemon juice will add a note of freshness. Mix well to integrate all the flavors.
7. Serving: Serve the soup hot, garnished with a few fresh dill or parsley leaves, if you like. You can accompany it with crispy croutons or Greek yogurt for a delicious contrast of textures.
Helpful tips:
- If you want to add a touch of originality, you can include a few cubes of green apple during boiling for a sweet-sour taste.
- You can experiment with different spices, such as cumin or turmeric, to diversify the flavors.
- This soup is an excellent choice for a fasting meal, being both filling and nutritious.
Frequently asked questions:
1. Can I use canned beetroot?
Yes, but the taste will be different, and the soup will have a softer texture. Make sure to drain the beetroot well before using it.
2. What other vegetables could I add?
You can try adding carrots or potatoes for a different taste and a richer texture.
3. How can I store leftover soup?
The soup can be kept in the refrigerator in an airtight container for 3-4 days or can be frozen for later use.
Nutrition:
Red beet cream soup is a healthy choice, low in calories (about 150 calories per serving) and rich in fiber, vitamins (especially vitamin C and B9), and minerals (such as potassium and magnesium).
This red beet cream soup recipe is not just a simple dish but a culinary experience that will delight your taste buds. So, invite your friends over and enjoy this healthy delicacy! I encourage you to experiment and put your personal touch on this wonderful recipe. Enjoy your meal!
Ingredients: Ingredients: 1 red beet, 1 celeriac, not celery, 1 yellow onion, 1 tablespoon sunflower oil, 600 ml of cold water, a pinch of nutmeg, salt, and a bit of fresh lemon juice.
