John Myers
Ingredients for 4 servings:
- 2 beetroot bulbs
- 2 m.-sized potatoes
- 1 carrot(s)
- 1 onion(s)
- 1 bunch of coriander leaves
- 1 bunch of parsley
- 4 tbsp olive oil
- Sea salt
- 1 pinch of paprika powder
- a little nutmeg
- 800 ml vegetable stock
- 1 tsp lemon peel
- 1 cup sour cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
according to the 5-element theory
Finely dice the vegetables and finely chop the herbs. Place a large pot on the heat and set it to medium. Sprinkle in the paprika and a little nutmeg and roast for about 1 minute, stirring occasionally. Add the finely diced beets, potatoes, onions, and carrots to the pot, pour in the vegetable stock and lemon zest, and simmer for 20 minutes with the lid closed. While the vegetables are cooking, mix the finely chopped herbs with the olive oil, add sea salt, and let stand. Purée the soup with a hand blender until it froths. Ladle into soup bowls and garnish with the sour cream and herb oil. A liver- and heart-strengthening soup for year-round enjoyment.
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