Creamy Beetroot Soup

Ingredients

• 500 g beetroot
• 1 vegetable onion
• 1 tbsp butter
• 800 ml vegetable broth
• 1 bay leaf
• 4 tbsp crème fraîche
• Salt
• black pepper (freshly ground)
• ground cumin
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Peel and dice the onion and beetroot. Cut 75 g of beetroot with a bundle knife. Sauté the onion in hot butter until translucent, add the bay leaf and the beetroot cubes and slices, let them cook briefly, pour in the broth and bring to a boil. Then simmer for about 20 minutes.

2. 2.

   Remove the bay leaf and beetroot slices, puree the soup, stir in the crème fraîche, and season with salt, pepper, cumin, and vinegar. Serve in preheated bowls garnished with beetroot slices.