Red Beet Soup with Horseradish and Apple

Ingredients

• 600 g Red Beet
• 1 apple
• 2 carrots
• 1 onion
• 1 Garlic clove
• 3 tbsp Olive oil (30 ml)
• 1200 ml Vegetable broth
• 50 g Horseradish
• Salt
• Pepper

Instructions

1. 1.

   Peel the red beets and cut them into small pieces. Wash the apple and carrots and also cut them into small pieces.

2. 2.

   Peel and finely chop the onion and garlic. Heat 2 tbsp of olive oil in a pot and sauté the onion and garlic until translucent over high heat for 1-2 minutes. Add the vegetables and apple and sauté for another 3 minutes.

3. 3.

   Then reduce the heat, add vegetable broth except for 3 tbsp, and simmer for about 40 minutes.

4. 4.

   Peel and finely grate the horseradish. For the horseradish foam, mix the remaining vegetable broth with 1 tbsp of olive oil and purée finely with a hand blender.

5. 5.

   Finally, purée the soup evenly with a hand blender until no pieces are visible. Season with salt and pepper, spread the red beet soup on plates and garnish with horseradish foam.