Approx. 270 kcal (1133 kJ) / 7 g protein / 10 g fat / 38 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Peel the celeriac, apples, onions, garlic and potatoes and chop into large cubes. Cut the Kühne Gourmet Selection Red Baby Beets into quarters, dice the remaining beetroot into fine cubes.
2. Sauté onions and garlic with the rosemary and thyme in butter for 5 minutes until transparent. Add the potatoes, apples, quartered beetroot and celeriac and sauté for 5 minutes. Add apple juice and vegetable stock cook for 20 minutes with the lid on until tender.
3. Mix yoghurt with horseradish until smooth, season with salt, pepper and a pinch of sugar.
4. Remove the herbs from the soup, purée the soup until the mixture is smooth, season with salt, pepper and a pinch of sugar. Serve the soup with horseradish yoghurt and sprouts.
*Tip: cress goes very well with this dish instead of sprouts.*