Beetroot soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 3 spring onions
• ½ bell pepper(s), red
• 1 m.-sized carrot(s)
• 3 tubers of beetroot, medium-sized fresh
• 1 m.-sized potato(s)
• 100 ml balsamic vinegar
• 500 ml chicken broth or vegetable broth
• 250 ml cream
• 2 pinches of cayenne pepper
• 1 sprig of thyme
• 1 tbsp, heaped sour cream
• 1 tbsp syrup (Monin Apricot Syrup) or sugar
• ½ cube of vegetable bouillon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

my 2-year-old loves them

Peel and chop the onion and sauté in oil in a large pot until translucent. Finely chop the spring onions, carrots, potatoes, and bell peppers and add them. Dice the beetroot (wear gloves when peeling to avoid discoloration) and add them too. Roast for a while, add a pinch of cayenne pepper (or sweet chili sauce if you have it), and deglaze with balsamic vinegar. Cover and let it simmer slightly. Pour in the stock, add 1/2 a bouillon cube, and simmer for about 30 minutes, until the beetroot is soft. Then add the cream and bring back to a boil. Season with cayenne pepper, salt, thyme, and sour cream, then puree. Season again before serving. We also like to eat this soup with mashed potatoes as a main course.