Vegetarian Spicy Beetroot Soup Puree
6 servings
30 minutes
Vegetarian spicy beetroot soup-puree is a harmony of flavors and textures. Bright and velvety, it combines the tenderness of potatoes with the rich sweetness of beets and the spiciness of ginger and coriander. European cuisine has long appreciated it for its warming and nourishing properties. This soup is perfect for cold weather, filling the body with warmth and energy. The light aroma of spices makes it especially cozy, while cream adds softness and depth to the flavor. Ideal for those seeking a balance between richness and freshness, this soup can be served with crispy toasts or greens. Historically similar recipes have appeared in Eastern European cuisines where beets played an important role in nutrition. Today it remains an elegant and healthy option for lovers of original flavor combinations.
1
Grate the ginger. Cut the potatoes and beets into cubes. Note that the beet cubes should be smaller, as they take longer to cook.
- Fresh ginger root: 10 g
- Beetroot: 1 piece
- Potato: 2 pieces
2
Place beetroot and potatoes in boiling water. Cook until done.
- Water: 0.8 l
- Beetroot: 1 piece
- Potato: 2 pieces
3
Fry coriander and ginger in a pan. Transfer to a pot with vegetables, cook for another 2 minutes.
- Ground coriander: to taste
- Fresh ginger root: 10 g
4
Remove from heat and blend the soup with a blender until pureed. Or mash the vegetables if there is no blender.
- Beetroot: 1 piece
- Potato: 2 pieces
5
Put the pot on the fire, add salt and pepper, bring to a boil, and turn off.
- Mixed peppercorns (four peppers): to taste
6
Pour in the cream, mix, and add herbs.
- Cream 30% fat: 50 ml
- Fresh herbs: to taste
