Beetroot and ginger soup

Ingredients for 4 servings:

• 500 g beetroot, pre-cooked
• 1 liter vegetable broth
• 3 cloves garlic
• 3 onions
• 1 shot of wine, rosé
• 3 tsp, levelled pepper
• 2 tsp, leveled salt
• 2 tbsp maple syrup
• 2 cm ginger root
• 4 tsp cress
• 125 ml cream
• some butter
• ½ lime(s), juice
• 2 chili peppers
• 1 shot of orange juice
• 1 dash of olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a dream of a foam

Finely chop the onions, ginger, and chili pepper and sauté lightly in olive oil. Then add the precooked beetroot, deglaze with the rosé wine, and bring to a boil briefly. Then add the vegetable stock. Simmer on low heat for about 15 minutes, then fold in the remaining ingredients (except the butter). Purée the soup with a hand blender, add the butter, and stir until foamy. Season again before serving and garnish with the cress.