Beetroot Cream Soup with Goat Cheese

Deep purple in the bowl, velvety texture on the tongue. The earthy taste of beetroot meets tangy goat cheese and crunchy walnuts. Ready in 45 minutes.

Ingredients

• 600 g pre-cooked beetroot, 1 onion, 2 cloves garlic
• 1 tart apple, 800 ml vegetable broth, 100 ml cream
• 2 tbsp olive oil, 1 tsp ginger, ½ tsp cumin, 1 tbsp balsamic vinegar
• 100 g goat cream cheese, walnuts, thyme (for serving)

Preparation

1. Sauté onions and garlic in olive oil. Toast ginger and cumin with them.
   
   
   
2. Add beetroot and apple, sauté for 2 min. Pour in broth, simmer for 15 min.
   
   
   
3. Purée very finely. Stir in cream. Season with balsamic vinegar, salt, and pepper.
   
   
   
4. Serve with goat cream cheese, walnuts, thyme, and olive oil.
   
   
   

Nutritional Values (per serving)