Fruity and spicy beetroot soup

Ingredients for 4 servings:

• 6 beetroot bulbs
• 5 small potatoes
• 2 onions
• 1 apple
• 2 bay leaves
• 2 small chili peppers, very hot (very small peppers)
• 2 tbsp vegetable broth
• 3 tbsp olive oil
• 3 oranges, juice
• 1 cup of crème fraîche, approx. 150 – 200 g
• 1 baguette(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Peel the beets and potatoes and cut into approximately 3 cm cubes. The beets do not need to be pre-cooked. Quarter the onions. Peel the apple and dice it. Sauté everything in olive oil. Add the bay leaves and chili peppers. Squeeze the oranges. Deglaze everything with the juice and simmer for about 4 minutes. Add the stock and pour in hot water until everything is just covered. Let the soup simmer for 30 minutes. Remove the bay leaf. Blend everything with a hand blender (I don’t do it quite as finely). I serve the soup with baguette and, if you like, a spoonful of crème fraîche in the center of the soup bowl. Tip: If you like to make soup in advance, you can ladle the still-hot soup into twist-off jars and immediately turn them upside down. The soup keeps in the refrigerator for about two weeks (I use cleaned jars of, for example, cherries or applesauce). It’s my absolute favorite soup, fruity and spicy, with a hint of sweetness from the beets. Enjoy!