Potato and cauliflower soup with red vegetables

Ingredients for 4 servings:

• 5 large potatoes
• 1 head of cauliflower
• 2 m.-sized onion(s)
• 3 m.-large beetroot
• 50 g red cabbage, fresh
• 2 tbsp olive oil
• 1 tbsp agave syrup or apple sweetener or sugar
• 5 tbsp apple cider vinegar
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Vegan

Peel the potatoes, trim the cauliflower, and cook them together in plenty of water until soft. Then drain off only some of the water (reserving a reserve) and mash with a potato masher until the desired soup consistency is reached. Add a little more water if necessary and season with salt and pepper. Peel the onions, halve them, and cut them into thin slices. Fry them in 2 tablespoons of oil. Peel the beetroot, dice them finely, and add them to the lightly browned onions. Fry over medium heat until the beetroot is firm to the bite. Then add the lemon juice, vinegar, and sweetener. Finely grate or chop the red cabbage and add it to the beetroot. Season with salt and pepper and simmer briefly until the red cabbage is tender. Ladle the potato and cauliflower soup into bowls and divide the red vegetables between the bowls.