Pink potato soup

Ingredients for 4 servings:

• 1 kg potatoes
• 2 carrots
• ½ celery root
• 1 beetroot, raw
• 1 small apple
• 1 stalk(s) celery, optional
• 2 onions
• e.g. bacon or smoked ham
• Oil or butter
• n.e. spice(s), e.g. B. Herbs of Provence, curry, pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

a different variant

Peel and quarter the potatoes, and cook as usual. Use enough water to cover the potatoes. Meanwhile, peel the celery root, carrots, beetroot, and apple and cut into small cubes, then set aside. If you have a celery stalk, thinly slice it. By now, the potatoes will be cooked. Drain the water into a container (do not throw it away), and mash the potatoes, then set aside. Peel and dice the onions, dice the bacon, and fry both together in a little oil or butter until the onions are translucent. Now add the remaining chopped vegetables and pour over the potato cooking water. Simmer over medium heat for about 20-30 minutes. Now puree the softened vegetables and add the mashed potatoes, stirring well. If necessary, add enough water until you get the right consistency. We like it a bit thicker. Season to taste with spices of your choice. I used herbs de Provence, some curry powder, and a pinch of pepper. Decorated with a sprinkling of dill, the soup is a real eye-catcher!