You are here

Beetroot and potato soup with horseradish yoghurt

Beetroot and potato soup

with horseradish yoghurt

Duration
approx. 45 min.
Effort
moderate

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 [32105]
  •  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.

Products used

Preparation

Rezept Rote Bete-Kartoffel-Suppe mit Meerrettich-Joghurt

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.*


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.*