Beetroot Soup with Ginger

Ingredients

• 2 onions
• 20 g fresh ginger
• 300 g beetroot
• 1 sour apple
• 2 tbsp butter
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 50 g Pine nuts
• 1 tsp white wine vinegar
• 80 g feta cheese
• herbs (as desired, for garnish)

Instructions

1. 1.

   Peel and finely chop the onions and ginger. Peel the beetroot with gloves and cut into large pieces. Peel the apple, quarter it, remove the core, and cut into large pieces.

2. 2.

   Heat butter in a pot, sauté onions with ginger until translucent, add beetroot and apple, cook briefly, then pour in vegetable broth. Season with salt and pepper, cover, and simmer for about 30 minutes until tender.

3. 3.

   Roast pine nuts in a dry pan without oil, let cool. Puree the soup finely, adding more broth if needed. Taste and adjust with salt, pepper, and vinegar. Serve in four bowls, topped with pine nuts, crumbled feta, and herbs.