Ginger-Beet Soup with Crème Fraîche
Healthy, because
Even smarter
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Depending on the season, you can also prepare the soup with other vegetables: Pumpkin, carrots or parsnips are also suitable. A vegan variant is also quickly conjured up: replace the butter with vegetable oil and top the soup with soy-based yoghurt instead of sour cream.
Ingredients
- Ingredients
- 400 grams Beets
- 200 grams starchy potatoes
- 1 onion
- 1 Tbsp butter
- 1 bay leaf
- 600 milliliters Vegetable broth
- ½ tsp ground ginger
- salt
- freshly ground peppers
- ground cumin
- 2 Tbsps Red wine vinegar
- 3 Tbsps Crème fraiche
- 1 Sprout
Preparation steps
Peel the beets and potatoes and dice. Peel the onion, chop finely and sweat in butter until translucent. Add the bay leaf, potatoes and beets, sauté briefly then pour in the broth and stir in the ginger. Bring to a boil, reduce the heat and simmer for about 30 minutes, covered, over medium heat.
Remove the bay leaf and purée the soup. Season with salt, pepper and cumin and add the vinegar. Divide between serving bowls, top with crème fraîche and serve sprinkled with sprouts.
