Beetroot Soup with Cream

Ingredients

• 1 kg beetroot
• 1 tbsp cumin
• 0.5 sour apple
• 2 tbsp fruit vinegar
• 1 tbsp Maple Syrup
• 0.25 l heavy cream
• Salt

Instructions

1. 1.

   Wash beetroot thoroughly under running water and add it with cumin to a pot. Pour in water and simmer covered for 40 minutes. Drain beetroot, let steam off, peel and roughly chop. Refill vegetable stock to 1¼ l.

2. 2.

   Peel the apple and finely chop. Blend beetroot, apple, and stock with an immersion blender. Bring soup back to a boil and season with vinegar, maple syrup, and a pinch of salt. Whip cream to half‑firm consistency and fold into soup before serving.