Hearty cold beetroot soup with garden herbs

Ingredients for 5 servings:

• 1 kg beetroot
• 2 handfuls of cocktail tomatoes
• 1 bunch of parsley
• 1 garlic clove(s), or 2
• 1 small piece(s) of onion(s), red
• 1 tsp vegetable stock powder
• Sour Cream
• 1 dashes lemon juice
• Soy cream fraîche (crème fraîche alternative) or vegan sour cream
• pepper
• n. B. herbal salt
• 2 slice(s) of bread(s), or 3 slices, also bread or rolls from the day before
• oil
• e.g. chives or parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

From the show “The Perfect Dinner” on VOX from 05.10.2021

Cook and peel the beets. This step can be skipped if you’re using precooked beets. Finely blend the tomatoes, stemmed parsley, garlic, vegetable stock, and onion with a squeeze of lemon juice. Add the beets, purée everything finely, season to taste, and chill for a few hours. Season the vegan sour cream or crème fraîche with herb salt and pepper. For the croutons, chop the bread into small pieces and fry in a little oil over low heat until crispy. Serve the cold soup with sour cream, chopped herbs, and the warm croutons. Phoebe prepared this recipe as an appetizer on Tuesday, October 5, 2021, on the show “The Perfect Dinner” – Day 1 of Sustainability Week.