Beetroot Soup Puree with Ginger

Ingredients

• Chicken Broth 0 qt
• Young Potatoes 4 pieces
• Bell pepper 1 piece
• Cooked beets 10 oz
• Garlic 2 cloves
• Ginger 0 oz
• Onion 1 piece
• Cream 0 fl oz
• Salt 1 tablespoon
• Ground Black Pepper to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Cut the potatoes into small cubes.

Step 3

Place the broth over medium heat and add the potatoes.

Step 4

Chop the pepper.

Step 5

Add the pepper to the broth.

Step 6

Cover the pot with a lid and slightly reduce the heat.

Step 7

Chop the garlic.

Step 8

Then chop the ginger.

Step 9

Chop the onion and combine it with the ginger in hot oil in a pan, sautéing until lightly browned.

Step 10

Add the garlic and stir, cooking for another minute.

Step 11

Add the sautéed vegetables to the soup.

Step 12

Stir the ingredients in the broth.

Step 13

Cover the pot with a lid and adjust the heat so that the soup simmers gently.

Step 14

Cut the beets into small cubes.

Step 15

Add the beets to the pot.

Step 16

Stir and cover with a lid. Cook the soup on low heat for another 10 minutes.

Step 17

Then add a tablespoon of salt (without a heap).

Step 18

Pour the cream into the soup.

Step 19

Stir the soup and remove from heat.

Step 20

Blend all the ingredients with an immersion blender until smooth.

Step 21

Pour the soup into a bowl, adding sour cream. Season with pepper to taste.