in Soup Recipes

My slim beetroot soup

updated

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Ingredients for 8 servings:

  • 1,500 g beetroot, pre-cooked and peeled (vacuum-packed)
  • 1 ½ liters vegetable broth
  • 200 g double cream cheese
  • 2 tsp, heaped wasabi powder or spicy grated horseradish
  • possibly vegetable broth, granulated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with cream cheese, ready in 10 minutes

Vigorously blend 500g of beetroot with 1/2 liter of vegetable stock in a blender. Then pass through a fine sieve. The mixture should flow almost naturally. It will now be divinely smooth, a delight for the tongue—no thickener is needed, and the flavors will be optimally released. Heat gently. Now add cream cheese, if desired (to enhance the flavor and increase satiety) and stir in with a hand blender. Season with stock granules, if desired. Bring to a boil briefly. Remove the pot from the heat and stir in wasabi or horseradish to taste before serving.

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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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