Red Beet Soup with Savoy Cabbage, Kimchi and Croutons

Ingredients

• 2 large onions (70 g each)
• 700 g red beet
• 1 apple
• 4 tbsp peanut oil
• 600 ml Vegetable Broth
• 1 whole wheat rye roll (from the day before)
• 1 tbsp butter (15 g)
• Salt
• 300 g Savoy Cabbage
• a handful coriander leaves (5 g)
• 200 g heavy cream
• Pepper
• 2–3 tbsp lemon juice
• 6 tbsp kimchi (20 g; refrigerated shelf)
• 1 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Peel and dice the onions. Peel the red beet and cut into 1–2 cm cubes. Wash the apple, quarter it, remove the core and cut the quarters into bite‑sized pieces.

2. 2.

   Heat 3 tbsp oil in a pot. Sauté onions, red beet and apple pieces for about 3 minutes over medium heat. Add broth, bring to a boil, cover and simmer for 30 minutes over medium heat.

3. 3.

   Meanwhile cut the roll into ~1 cm cubes. Heat remaining oil and butter in a pan. Add the roll cubes and roast golden brown for 3–4 minutes over medium heat. Remove the croutons, drain on paper towels and season with salt.

4. 4.

   Clean, wash and trim the savoy cabbage. Slice into fine strips and cook in boiling salted water for about 4 minutes. Drain and let dry well. Meanwhile wash and pat coriander dry.

5. 5.

   Puree the soup with an immersion blender. Stir in heavy cream, season with salt, pepper and lemon juice, then fold in the cabbage strips. Divide the soup among four bowls and garnish with kimchi, croutons, coriander and sesame seeds.