Beetroot soup

Ingredients for 4 servings:

• 1 onion(s)
• 3 medium-sized potatoes (approx. 400g)
• 1 small apple
• 4 tbsp water
• 1 tsp, leveled cumin
• 2 large beetroots (approx. 500g)
• 1 bay leaf
• 1 pinch(s) thyme
• 1 tsp lemon juice
• 600 ml broth
• 4 tbsp natural yogurt (vegans please omit)
• chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-fat

Peel the onion and potatoes, dice them, and place them in a fairly small pot with the water. Peel the apple, grate it into a puree, and add it to the pot. Mix everything together, bring to a boil, and cook on high for 8 minutes (stirring occasionally and adding another tablespoon of water after about 5 minutes if necessary). Add the cumin seeds and cook on high for another minute. Deglaze with the stock and add the peeled, diced beetroot to the pot along with the remaining ingredients. Cook everything for about 10-15 minutes. Remove the bay leaf and puree the soup with a hand blender. Season with salt and pepper. Ladle the soup into bowls and serve with a tablespoon of natural yogurt (per plate) and a few chopped chives. Done. Enjoy.