Ingredients for 4 persons
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150 g Celeriac
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1 Apple
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1 Spanish onion (250 g)
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2 Garlic cloves
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350 g Waxy potatoes
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300 g Kühne Red Baby Beets
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2 Sprigs of rosemary
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2 Sprigs of thyme
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2 Tbsp Butter
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100 ml Apple juice
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500 ml Vegetable stock
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150 g Yoghurt
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1 Tsp Kühne Horseradish ready-to-use
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Salt
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Pepper
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Sugar
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50 g Sprouts (e.g. pea, alfalfa or beetroot sprouts)
Preparation
Kitchen utensils
Vegetable peeler, chopping board, knife, hob, saucepan, bowl, hand blender
Peel the celeriac, apple, onion, garlic and potatoes and roughly dice them. Quarter half of the Kühne beetroot balls and finely dice the remaining half.
Sweat the onion and garlic with the rosemary and thyme in butter over a low heat for 5 minutes until translucent. Add the potatoes, apple, quartered beetroot and celeriac and cook for a further 5 minutes, stirring. Pour in the apple juice and vegetable stock, cover and simmer for about 20 minutes until tender.
Stir the yoghurt and horseradish until smooth. Season with salt, pepper and a pinch of sugar.
Remove the herbs from the soup and blend until smooth. Season with salt, pepper and a pinch of sugar. Serve the soup topped with the horseradish yoghurt and sprouts.
Recipe advice
Cress also works very well with this dish instead of sprouts.
Nutritions
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Calorific value
ca. 270 kcal (1133 kJ) -
Protein
7 g -
Fat
10 g -
Carbohydrates
38 g