Beetroot Soup
Prep: 10min
|
Servings: 4
|
Cook: 30min
A fresh beetroot soup recipe from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g beetroot
- 800 ml vegetable broth (glass or instant)
- 0.5 lemon (freshly squeezed juice)
- Salt
- Pepper
- 1 leek (small stalk)
- oil (for frying)
Instructions
-
1.
Peel and finely grate the beetroot. Simmer in hot vegetable broth for 20 minutes over low heat, then strain through a sieve into a pot to achieve a creamy consistency. Reheat and season with lemon juice, salt, and pepper.
-
2.
Wash, trim, and cut the white and light green parts of the leek into very thin strips about 10 cm long. Fry in hot oil until golden yellow, then drain on kitchen paper.
-
3.
Serve by ladling soup into small bowls and garnish with fried leeks.
