Beetroot Potato Soup

Ingredients

• 200 g potatoes
• 1 Red Onion
• 1 Garlic clove
• 1 small piece ginger
• 2 tbsp olive oil
• 300 g beetroot
• 1 apple
• 400 ml Vegetable broth
• 1 slice pumpernickel
• 1 pinch dried herbs (anise, fennel, caraway)
• 1 tbsp butter
• Salt
• Pepper
• 100 ml coconut milk
• 1 tsp apple cider vinegar
• 1 tbsp agave syrup
• 1 small piece horseradish

Instructions

1. 1.

   Peel and wash potatoes, cut into pieces. Peel and finely chop onion and garlic. Peel ginger and grate finely.

2. 2.

   Heat 1 tbsp oil in a large pot. Sauté onion, potatoes, ginger, and garlic over medium heat for 2–3 minutes until fragrant.

3. 3.

   Peel beetroot and apple, cut into pieces, add to pot. Cook together for 2 minutes. Deglaze with broth and 50 ml water, bring to boil, then simmer on medium for 20 minutes until beetroot and apple are tender.

4. 4.

   Meanwhile crumble pumpernickel into small pieces. Add fennel seeds, caraway, and anise; mix. In a pan heat butter and 1 tsp oil, roast the mixture over medium heat for 5–7 minutes until golden brown. Season lightly at the end. Alternatively roast in a preheated oven at 170 °C (fan 150 °C) for 5–10 minutes.

5. 5.

   Puree soup with an immersion blender until smooth. Simmer on low for 2–3 minutes until creamy. Season with salt and pepper. Stir in coconut milk, apple cider vinegar, agave syrup, and remaining olive oil; briefly re‑blend until well combined.

6. 6.

   Grate horseradish finely. Ladle soup into bowls, sprinkle with grated horseradish and toasted pumpernickel.

7. 7.