Beetroot Soup with Gingerbread Spice for the Thermomix®

Name: Beetroot Soup with Gingerbread Spice for the Thermomix®
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: German
Ingredients: 2 onions; 20 g ginger (1 piece); 1.5 kg beetroot; 300 g tart apples (2 tart apples); 2 tbsp olive oil; 2 tsp gingerbread spice; 600 ml Vegetable Broth; 5 g brown sugar (1 tsp); 2 Bay leaves; 1 Organic Orange; 50 g hazelnut kernels; 60 g dried figs (8 dried figs); 20 g flat parsley (1 bunch); 200 ml soy drink (soy milk); Salt; Pepper; 40 g sour cream (8 tsp)

Prep: 15min

| Servings: 8 | Cook: 30min

The beetroot soup with gingerbread spice for the Thermomix® by Spoonsparrow is always delicious.

Ingredients

2 onions
20 g ginger (1 piece)
1.5 kg beetroot
300 g tart apples (2 tart apples)
2 tbsp olive oil
2 tsp gingerbread spice
600 ml Vegetable Broth
5 g brown sugar (1 tsp)
2 Bay leaves
1 Organic Orange
50 g hazelnut kernels
60 g dried figs (8 dried figs)
20 g flat parsley (1 bunch)
200 ml soy drink (soy milk)
Salt
Pepper
40 g sour cream (8 tsp)

Instructions

1.
Coarsely chop the hazelnuts in the mixing bowl for 5 seconds on speed 6, then roast them for 5 minutes at 120°C on gentle stir mode. Cool on a plate.
2.
Clean the beetroot thoroughly under running water, peel and halve it. (Wear gloves if needed due to the color.)
3.
Wash, peel, quarter, and core the apples. Rinse the orange hot, dry rub it, grate its zest finely, then squeeze out the juice.
4.
Remove stems from the figs. Wash and dry the parsley. Pick off the leaves, keep some for garnish if desired, and chop the rest with the figs for 5 seconds on speed 8. Add the orange zest and nuts, then blend for 10 seconds on speed 3 into a gremolata (herb-spice mix) and transfer to a bowl.
5.
Peel the onions and ginger, then combine them with the oil in the mixing bowl and chop for 5 seconds on speed 5. Use the spatula to scrape everything from the sides of the bowl down, then sauté for 2 minutes at 120°C on speed 1. Add the beetroot and apples and simmer for another 2 minutes at 120°C on speed 1.
6.
Add the gingerbread spice and pour in the broth. Stir in the sugar and bay leaves. Simmer everything for about 30 minutes at 100°C on left-hand mode on speed 2.
7.
Remove the bay leaves from the soup, then puree the soup for 1 minute on speed 6. Add the soy drink and puree again for 1 minute. Start at speed 6 and gradually increase to speed 10 until the beetroot soup reaches a creamy consistency.
8.
Season with salt, pepper, and orange juice. Divide into eight deep bowls, add one teaspoon of sour cream on top of each, then sprinkle with the hazelnut-fig gremolata and any reserved parsley.