Cold Beetroot Soup with Egg

Ingredients

• 2 Eggs
• 500 g beetroot (pre-cooked; vacuum sealed)
• 1 Garlic clove
• 550 ml vegetable broth
• 70 g Greek yogurt
• 80 g heavy cream
• 2 tbsp Rapeseed oil
• 0.5 organic lemon (zest and juice)
• 1 pinch chili powder
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 20 g young beetroot leaves (about a handful)

Instructions

1. 1.

   Hard boil eggs in boiling water for 8–10 minutes; shock in cold water, cool, peel. Meanwhile dice beetroot coarsely. Peel and chop garlic. Blend both with broth, yogurt, half the cream, oil, lemon zest and juice until smooth. Season soup with chili and paprika powder, salt, pepper, and chill for at least 1 hour.

2. 2.

   Halve or quarter eggs. Wash beetroot leaves, dry by shaking, optionally tear into pieces. Quickly blend soup with a hand blender, serve in bowls or shallow dishes, garnish with egg halves or quarters. Sprinkle with chili powder, pepper, and drizzle remaining cream and beetroot leaf fragments decoratively over the soup.