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Beetroot & Potato Soup

Serves: 2 Preparation: 10 minutes Cooking: 30 – 40 minutes

Ingredients:

  • 2 Medium Beetroot (250g)
  • 1 Small Carrot (100g)
  • 3 Medium Potatoes (250g)
  • 1 Small Brown Onion, diced
  • 1 Bay Leave
  • 1 Teaspoon Olive Oil
  • 1.5 Cup Chicken Broths
  • 1 Cup Water
  • Freshly Ground Black Pepper
  • Some Sour Cream / Greek Yogurt, optional

Method:

Peel and dice beetroot, carrot and potato into small cubes. Set aside.
Heat oil in a saucepan, add onion and carrot, cook on low heat for 3 minutes till onion is tender.
Add in beetroot, potato, bay leaves and chicken stock. Bring to boil and simmer for about 30 minutes or until beetroot is tender.
Remove from heat, take out the bay leave and use Bosch ErogoMixx Hand Blender to process the mixture on Speed 8 till smooth then season with salt and pepper.
Ladle soup into serving bowls, top with some sour cream and pepper. Serve warm with bread.
 
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