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spring onion and beetroot soup with mint

Ingredients

spring onions 2
olive oil 1 tablespoon
potatoes 2
beetroots 500 gram
salt 1 pinch
pepper 1 pinch (freshly ground)
lemon juice 2 tablespoon
vegetable stock 1 liter
creme fraiche 125 ml
mint 1 teaspoon (chopped)

Preparation

  1. Cook the beetroot (or buy pre-cooked), peel and cut into cubes. Peel the potatoes (uncooked) and cut into cubes. Cut the spring onion into thin rings, and place the green leafy part aside.
  2. Heat the olive oil in a pan and fry the spring onions (not the leafy part). Add the potato cubes and fry for 5 minutes.
  3. Add the beetroot, salt, pepper, lemon juice, and the vegetable stock and boil until the potatoes are ready (approx. 15 minutes). Puree the soup.
  4. Mix the leafy part of the spring onions into the soup.
    5. Serving suggestionServe in bowls, garnished with a dollop of creme fraiche, and sprinkle with the mint, salt and pepper.
    5. Rating: 3.40/5 (5 votes)
    • Rating 3.40/5
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