Velvety Beetroot Soup with Fresh Horseradish

Velvety Beetroot Soup with Fresh Horseradish

Soup

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Cook Time

35 min

Servings

4

Difficulty

Easy

Prep Time

35 Min

Description

This velvety beetroot soup with fresh horseradish is a real taste experience! I especially like to make it in the autumn when beetroot is in season. The sweetness of the beetroot harmonizes wonderfully with the spiciness of the horseradish. The preparation is super easy and quick, perfect for a cozy evening. If you like, you can add a dollop of cream. A vegetarian dish that warms and simply tastes delicious!

Ingredients (9 ingredients)

  • 1 piece Onion(s)
  • 600 g Beetroot
  • 200 g Potato(es)
  • 20 g Oil or Butter
  • 1 piece Bay leaf
  • 6 piece Allspice berries
  • 1 tbsp Lemon juice
  • 7 tbsp Cream
  • 200 g Horseradish fresh or from a jar

Preparation (7 steps)

1

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel and quarter the onion and put it in the mixing bowl. Chop for 3 sec./speed 5.

3
2

Sauté onion

Thermomix® Setting
3 min/248°F/Speed 1 120

Add oil or butter and sauté for 3 min./120°C/speed 1.

180
3

Prepare beetroot and potatoes

Peel, wash and coarsely grate the beetroot. Peel, wash and dice the potatoes. Add both to the mixing bowl.

4

Cook soup

Thermomix® Setting
15 min/212°F/Speed 1 100

Add 1 liter of boiling water, bay leaf and allspice berries (in a tea egg or paper tea filter). Cook for 15 min./100°C/speed 1.

900
5

Puree soup

Thermomix® Setting
30 sec/Speed 8-10

Remove bay leaf and allspice berries. Puree the soup for 30 sec./speed 8-10, slowly increasing the speed.

30
6

Season soup

Thermomix® Setting
10 sec/Speed 3 Linkslauf Reverse

Add horseradish, lemon juice, salt and pepper and stir for 10 sec./speed 3 reverse.

10
7

Serve

Stir in the cream or put it on the plate and serve.

Finished cooking? Great! 🎉

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Created by

Katharina Schwarz

Katharina Schwarz

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Source

URL

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Allergens

  • Milk
  • Celery

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