Beetroot soup

Ingredients for 4 servings:

• 2 beetroot bulbs
• 1 onion(s)
• 1 carrot(s)
• 1 cup crème fraîche
• 1 tbsp butter
• ¾ liter vegetable broth
• ⅛ liter orange juice
• Parsley, chopped
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

fruity with orange juice, wonderfully refreshing and summery

Peel and finely dice the onion. Trim and dice the beetroot and carrot. Brown the diced onion in the butter. Sauté the vegetables for about 3 minutes. Then deglaze with the vegetable stock and simmer for 30 minutes. Add the orange juice and season with the spices and parsley. Purée with a hand blender and stir in the crème fraîche. The amount of orange juice can be adjusted to your taste, depending on how fruity you like it.