Vegetarian

Cream of Beetroot Soup

Vegetarian
Soup
Portions2 peopleChangeTiming 50 minsView
Ingredients7 IngredientsViewSwitzerland99 % localView
  • 250  grams beetroots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  tablespoon butter
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  • 0.5  fresh onion
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  • 0.25  teaspoon ground black pepper
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    This ingredient is currently available from foreign production
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  • 100  grams potatoes
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    This ingredient is currently available from seasonal local production
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 0.25  teaspoon salt
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  • 75  millilitres single cream
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Peel 250 grams beetroots and cut into pieces of around 2 cm
Peel 100 grams potatoes and cut into pieces of around 4 cm
Fill a medium-sized saucepan with water and bring to the boil over medium heat
Add the beetroots and potato pieces to the saucepan and cook them on medium heat for 25 minutes
Drain the potatoes and beetroots with a colander and put them into the blender
Add 75 millilitres single cream to the blender and blend the mixture until creamy
Peel 0.5 fresh onion and finely chop it
Add 1 tablespoon butter to an empty large saucepan and heat up over medium heat until the butter has melted
Add chopped onions to the large saucepan and sauté on medium heat for about 2 minutes until golden brown
Add the mixture from the blender to the sautéed onions and heat up the soup until hot
Stir 0.25 teaspoon ground black pepper and 0.25 teaspoon salt into the soup
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Cream of Beetroot Soup

Potato Recipes

A blue-green bowl filled with beetroot cream soup
Timing 50 mins
Portions2 people
Ingredients7 Ingredients

Ingredients

  • 250  grams beetroots
  • 1  tablespoon butter
  • 0.5  fresh onion
  • 0.25  teaspoon ground black pepper
  • 100  grams potatoes
  • 0.25  teaspoon salt
  • 75  millilitres single cream

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Tools

  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 colander

Cream of Beetroot Soup

Potato Recipes

Instructions

Peel 250 grams beetroots and cut into pieces of around 2 cm
Peel 100 grams potatoes and cut into pieces of around 4 cm
Fill a medium-sized saucepan with water and bring to the boil over medium heat
Add the beetroots and potato pieces to the saucepan and cook them on medium heat for 25 minutes
Drain the potatoes and beetroots with a colander and put them into the blender
Add 75 millilitres single cream to the blender and blend the mixture until creamy
Peel 0.5 fresh onion and finely chop it
Add 1 tablespoon butter to an empty large saucepan and heat up over medium heat until the butter has melted
Add chopped onions to the large saucepan and sauté on medium heat for about 2 minutes until golden brown
Add the mixture from the blender to the sautéed onions and heat up the soup until hot
Stir 0.25 teaspoon ground black pepper and 0.25 teaspoon salt into the soup