Beetroot is a true power tuber, because the small beets are full of health-promoting vitamins, minerals and phytochemicals. Particularly noteworthy is their high content of folic acid, iron and betaine. Betaine is a phytochemical that stimulates the function of the liver cells, strengthens the gall bladder and helps keep the bile ducts healthy and free.
Ingredients for 2 servings
For the soup
- 250 g fresh beetroot (alternatively: cooked beetroot)
- Peel 150 g of potatoes and cut into small cubes
- 1 red onion - finely chop
- 1 teaspoon grated ginger
- 4 leaves radicchio - wash, dry and cut into fine strips
Liquid ingredients and spices
- 500 ml vegetable stock (without yeast)
- 2 tablespoons of sesame oil
- Juice of an orange
- 2 sprigs of thyme - pluck leaves and chop finely
- crystal salt
- black pepper from the mill
Preparation time approx. 15 minutes, cooking time approx. 1 hour
Boil the beetroot in a saucepan with plenty of water for about 45 minutes, quench with cold water and leave to cool.
Heat the oil in a saucepan and fry the onions in a glass. Then add the ginger and potatoes, salt, pepper and pour in vegetable stock.
Simmer the soup for 10-15 minutes; in the meantime peel the beetroot and cut into strips.
Once the soup has finished cooking, switch off the hob. Then add the orange juice and beetroot strips to the soup and leave for 5 minutes.
Then garnish with the Radicchiostreifen and sprinkle with thyme sprinkled.
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