Beetroot Soup with Sour Cream for the Thermomix®

Ingredients

• 500 g beetroot
• 2 shallots
• 1 tbsp Olive Oil
• 20 g brown sugar (1 tbsp)
• 3 tbsp raspberry vinegar
• 2 Bay leaves
• 700 ml vegetable broth
• Salt
• Pepper
• 2 tsp Ras el-Hanout (Arabic spice blend)
• 80 g sour cream (4 tbsp)
• herbs for garnish

Instructions

1. 1.

   Peel and halve the beetroot and shallots. Combine in the mixing bowl and chop for 5 seconds on speed 5. Transfer to a pan, add oil and sugar, and caramelize over medium heat.

2. 2.

   Return the mixture to the mixing bowl and cook with vinegar, bay leaves, and broth for 25 minutes at 100°C on speed 1.

3. 3.

   Remove the bay leaves, season with salt, pepper, and Ras el-Hanout. Purée for 1 minute: start on speed 6 and gradually increase to speed 10 until smooth and creamy.

4. 4.

   Serve the soup in four bowls, topping each with a tablespoon of sour cream and fresh herbs as desired.