Beetroot Soup with Gingerbread Spice

Ingredients

• 1 onion
• 10 g ginger (1 piece)
• 750 g beetroot
• 150 g sour apples (1 sour apple)
• 1 tbsp Olive Oil
• 1 tsp gingerbread spice
• 300 ml classic vegetable broth
• 0.5 tsp brown sugar
• 1 bay leaf
• 0.5 organic orange
• 25 g hazelnut kernels
• 30 g dried figs (4 dried figs)
• 0.5 bunch flat-leaf parsley
• 100 ml Soy drink (Soy milk)
• Salt
• Pepper
• 4 tsp sour cream

Instructions

1. 1.

   Peel and finely dice the onion and ginger. Thoroughly clean the beetroot under running water, then peel and cube it (use gloves if necessary due to color).

2. 2.

   Wash, peel, quarter, core, and cube the apple.

3. 3.

   Heat the oil in a large pot. Sauté the onion and ginger over medium heat until translucent. Add the beetroot and apple and cook briefly.

4. 4.

   Stir in the gingerbread spice, then pour in the broth. Add sugar and bay leaf. Bring everything to a boil, then cover and simmer on low for about 30 minutes.

5. 5.

   Meanwhile, rinse half an orange hot, dry it, grate its zest finely, and juice the fruit.

6. 6.

   Coarsely chop the hazelnuts with a large knife or food processor and toast them in a nonstick pan until fragrant. Let cool on a plate.

7. 7.

   Remove stems from the figs and finely chop them.

8. 8.

   Rinse and shake off excess water from the parsley. Pick off the leaves, reserve some for garnish if desired, and finely chop the rest. Mix the chopped herbs with figs, orange zest, and nuts in a small bowl to make a gremolata.

9. 9.

   Remove the bay leaf from the soup and puree it with an immersion blender until smooth. Add the soy drink and blend again until the beetroot soup has a creamy consistency.

10. 10.

    Reheat gently while whisking with a whisk, then season with salt, pepper, and orange juice. Divide into four deep bowls, top each with 1 tsp sour cream, sprinkle with the hazelnut fig gremolata and any reserved parsley, and serve.