Beetroot and celery puree soup with spices
5 servings
40 minutes
Beet and celery puree soup with spices is a refined dish of European cuisine that combines the rich earthy flavor of roasted beets and the creamy texture of celery. Celery root adds a light nutty note to the soup, while aromatic spices like ginger, coriander, and black pepper deepen and warm the flavor. Lemon juice adds a pleasant acidity, refreshing the overall flavor palette. This soup is perfect for the autumn-winter season and can be served with crispy bread and fresh herbs.
1
Wrap the beetroot in foil and bake it in the oven at 200 degrees for one hour.
- Beetroot: 650 g
2
Clean and cut the celery root into large cubes. Clean and chop the onion.
- Celeriac: 400 g
- Onion: 1 head
3
Let the roasted beet cool, then peel it and cut into large cubes.
- Beetroot: 650 g
4
Place a wide pot on the fire, pour olive oil for frying at the bottom, and when it heats up, add onion, ginger, coriander, salt, pepper, and garlic. Sauté until the onion is golden.
- Onion: 1 head
- Ground ginger: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
5
Add chopped celery and 1 liter of hot water to the pot. After boiling, simmer for 7-10 minutes on low heat.
- Celeriac: 400 g
- Water: 1 l
6
Add the beet and cook for another 20 minutes on low heat with the lid on.
- Beetroot: 650 g
7
Add dried herbs (dill and parsley) and lemon juice. If necessary, add more water.
- Dried dill: 1 teaspoon
- Parsley: 5 g
- Lemon juice: 1 tablespoon
8
Puree the soup with a blender, leaving no chunks. The soup should be as thick as low-fat sour cream.
- Water: 1 l
9
Serve with fresh herbs and bread.
- Fresh herbs: to taste
