Ingredients for 4 people:
1 onion
1 small red chili pepper
400 g beet
250 g sweet potatoes
2 tablespoons vegetable oil
1 l vegetable broth (instant)
1 jar (350 g) morello cherries
salt, pepper
1 pinch of sugar
150 g soy sauce
chopped parsley for sprinkling
Preparation:
1. peel and dice the onion. Cut chili pepper lengthwise, remove seeds and rinse the pepper. Chop chili finely. Peel beet and sweet potatoes and cut into pieces.
2. Heat vegetable oil in a high pot. Sauté onion and chili in it. Add red
beet and sweet potatoes and sauté briefly. Pour in vegetable broth and
and cook until tender, about 30 minutes.
3. Drain the morello cherries in a sieve.
4. Add half of the morello cherries to the soup and puree everything with a hand blender. Season to taste with salt, pepper and sugar. Add the soy sauce and blend the soup again. Add the remaining morello cherries and heat in the soup. Serve beet soup sprinkled with parsley.
Serve with farmhouse bread or baguette.
Preparation time approx. 45 minutes
Nutritional values per serving approx.
calories: 249
joules: 1049
Protein: 4,5 g
Fat: 8,8 g
(FoodCentrale by ddp images)
