Creamy beetroot and carrot soup

Ingredients for 4 servings:

• 600 g beetroot, peeled 400 g approx.
• 300 g carrot(s)
• 1 m.-large onion(s), white
• 2 tbsp oil
• 1 liter vegetable broth
• 5 potatoes
• 1 piece(s) celeriac, finely chopped
• Horseradish, freshly grated, or from the jar
• Sea salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simply

Clean the beets and carrots and cut into small pieces, peel and dice the potatoes, and peel and finely chop the onion. Sauté the onion in oil, adding some celery. Add the finely chopped vegetables and sauté briefly. Pour in the vegetable stock and cook. If desired, you can puree the soup. Season to taste. Serve with a piece of flatbread with herb butter. Tip: Be careful with fresh horseradish; season to taste. Creamed horseradish from a jar is less intense. If you don’t like horseradish, you can omit it.