Beetroot and potato soup
with horseradish yoghurt
Ingredients for 4 people
- gCeleriac
- 1Apple
- 1Spanish onion (250 g)
- 2Garlic cloves
- 350 gWaxy potatoes
- 300 gKühne Red Baby Beets
- 2Sprigs of rosemary
- 2Sprigs of thyme
- 2 TbspButter
- 100 mlApple juice
- 500 mlVegetable stock
- 150 gYoghurt
- 1 TspKühne Horseradish ready-to-use
- Salt
- Pepper
- Sugar
- 50 gSprouts (e.g. pea, alfalfa or beetroot sprouts)
Nutritional information
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.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
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.*
