in Soup Recipes

Hokkaido soup with beetroot

updated

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Ingredients for 2 servings:

  • some jacket potatoes
  • 1 beetroot
  • 1 small Hokkaido pumpkin(s)
  • 300 ml vegetable stock
  • 1 tsp, leveled spice(s), e.g. nutmeg, coriander powder, cumin powder
  • some oil for frying
  • 1 apple, sour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, vegetarian

Boil the potatoes with their skins on, let them cool, and peel them. In the meantime, halve the pumpkin and scoop out the seeds with a spoon. Chop the pumpkin with its skin on. Brown it vigorously in a pan with oil. Peel and chop the apple and beetroot. Place all ingredients in a saucepan and pour over the stock. The ingredients should be covered by the liquid. Cook for about 20 minutes until tender, then puree with a hand blender. All ingredients can be portioned as desired. Tip: Carrots also go well with this dish. The apple adds a delicious flavor if it’s tart.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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