Beetroot Soup with White Beans

Ingredients

• 2 beetroot roots
• 300 g celery root
• 2 carrots
• 300 g cabbage
• 1 onion
• 2 Garlic cloves
• 1 tbsp Rapeseed Oil
• 2 Bay leaves
• 0.5 tsp turmeric powder
• 3 allspice berries
• 1.2 l Vegetable broth
• 400 g white beans (canned; drained weight)
• 100 ml oat cream or soy cream
• Salt
• Pepper
• 5 g parsley (about 1 handful)

Instructions

1. 1.

   Peel the beetroot and cut into small pieces. Peel and chop the onion and garlic. Heat oil in a pot. Sauté the onion and garlic for 3 minutes over medium heat.

2. 2.

   Add the beetroot, bay leaves, turmeric powder, allspice berries, and broth; bring to a boil and simmer over medium heat for 10 minutes.

3. 3.

   Meanwhile, peel and cube the celery root and carrots. Clean the cabbage, remove tough ribs, and cut the leaves into small pieces. Add the vegetables to the beetroot mixture and cook on low heat for another 15 minutes.

4. 4.

   Rinse the beans, drain them, and stir in the oat cream. Heat for 3 more minutes. Wash and chop the parsley. Season the soup with salt and pepper and sprinkle with parsley before serving.