Vegan Beetroot Soup

Ingredients

• 600 g beetroot
• 500 g mostly waxy potatoes
• 150 g celery root
• 1 l vegetable broth
• 1 bay leaf
• 1 sprig rosemary
• Salt
• black pepper (freshly ground)
• 5 radishes
• chopped chives (for garnish)

Instructions

1. 1.

   Peel and dice the beetroot and potatoes. Peel and cube the celery root. Bring 800 ml of broth to a boil and add the beetroot, celery root, and about half the potatoes. Add the bay leaf and rosemary, season with salt and pepper, and simmer gently for about 30 minutes.

2. 2.

   Cook the remaining potatoes in the remaining vegetable broth for about 15 minutes until tender. Wash, trim, and slice the radishes; cook them with the potatoes for 1-2 minutes. Drain, reserve the broth, and place the potatoes and radishes on a warmed plate. Add the reserved broth to the soup and use a ladle to scoop out 1–2 bowls of vegetables as an accompaniment.

3. 3.

   Remove the herbs and puree the soup finely. If desired, simmer further or add more broth. Season with salt and pepper, then return the vegetable portion to the soup. Serve the vegan beetroot soup on plates, arrange the potatoes and radishes on top, and sprinkle with chives.