Beetroot – Potato – Horseradish Soup

Ingredients for 4 servings:

• 3 beetroot, fresh
• 6 potatoes
• 2 zucchinis
• 100 g horseradish, peeled and grated
• 3 shallots
• 1 bunch of parsley
• 1 bunch of dill
• 2 tbsp frozen mixed herbs
• 2 tbsp glucose
• 400 ml water
• 400 ml coconut milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Soup with beetroot, potatoes, zucchini, horseradish and coconut milk, low in fructose, low in histamine, vegan

Pour water into a pot fitted with a steamer. Dice the beetroot, potatoes, and zucchini and cook in the steamer for about 20 minutes. Meanwhile, sauté the shallots until translucent. Then add the vegetables directly to the liquid in the pot. Add the coconut milk, horseradish, and shallots. Puree. Add the spices mentioned above, salt, and pepper. Simmer for a few more minutes.