Quick, light beetroot milk soup

Ingredients for 2 servings:

• 500 g beetroot, cooked
• 1 small onion(s)
• 500 ml milk, 1.5%
• 250 ml water
• 1 ½ tsp, leveled salt
• 1 bay leaf
• black pepper, freshly ground
• possibly cayenne pepper
• some chives for decoration

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

easy and quick to prepare, suitable for WW

Cut the beetroot and onion into approximately 1 cm pieces and place them in a saucepan. Sauté both over high heat until the onions are translucent. Deglaze the vegetables with the milk and water. Add the bay leaf and salt. Cover and bring the soup to a boil over medium heat. Stir occasionally to prevent the milk from burning. Once the soup is boiling, turn off the heat and purée the soup. Add a little pepper. Ladle the soup into bowls and garnish with the chopped chives.