Beetroot-orange soup

Ingredients for 4 servings:

• 2 small onions
• 3 medium-sized beetroots
• 1 orange(s), (zest of it)
• 2 pinch(s) ginger, freshly grated
• 2 pinch(s) chili powder
• 400 ml vegetable stock
• 200 ml cream
• 100 ml white wine
• 200 ml orange juice
• 50 g sour cream
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and finely chop the onion. Sauté in a large pot with the oil. Peel the beetroot, wearing gloves to prevent discoloration, dice it, and add it. Sauté for a while, add a pinch of chili, and deglaze with white wine, then bring to a boil. Top up with orange juice and bring to a boil. Top up with stock and cook for about 10 minutes, until the beetroot is soft. Then add the cream and freshly grated ginger, bring back to a boil, and then puree. Taste and adjust seasoning if desired before serving. To serve: Ladle the finished soup into cups or deep plates, place a spoonful of sour cream in the center. Grate over some orange zest, and for those who like it a little spicier, sprinkle on some more chili. Enjoy!