Red root pot

Ingredients for 4 servings:

• 300 g turkey meat
• 1 onion(s)
• ½ liter vegetable broth (instant)
• ½ pumpkin(s), Hokkaido
• 1 large sweet potato(s)
• 4 carrots
• 1 beetroot (fresh)
• oil
• salt and pepper
• ½ cup sour cream or cremefine
• 2 tbsp parsley (frozen)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with sweet potato, pumpkin and beetroot

Peel all root vegetables (except the pumpkin) and cut into bite-sized pieces. Caution: The beetroot stains heavily, so it should only be handled with disposable gloves. Cut the turkey into small pieces and sear in a large pot with a little oil. Peel and finely chop the onion, and add it (let it become translucent). Deglaze with the vegetable stock and add all the root vegetables. Season with salt and pepper and simmer with the lid on for about 15-20 minutes. Finally, stir in the sour cream and parsley and serve. When preparing the dish this way, the sweet potato and pumpkin break down quite a bit, resulting in a very thick soup with meat and vegetables. If you want to avoid this (although it is very delicious), you should not add the pumpkin and sweet potato to the pot with the carrots and beetroot straight away, but wait until later.