A gently creamy soup, with yellow beetroot that is less sweet and milder than red beetroot, goat cheese for added indulgence, and a hint of ginger for a kick. A soup to delight both young and old.
Peel the beetroot and cut it into large cubes. Peel the potato, wash it, and cut it into large cubes. Peel the carrot, wash it, and cut it into thick slices. Peel the onion and finely slice it.
In a pot, heat the oil. Add the onion, diced beets and potato, carrot slices, and a bit of salt. Let cook for a few minutes. Add enough water to cover and cook for 20 to 25 minutes, until the vegetables and potato are well cooked. Drain, keeping the cooking broth.
Blend the vegetables, season with pepper, and add the fresh cheese. Mix and add cooking liquid if needed to achieve the desired texture.
Grate the ginger over the soup.
To finish, serve hot.
0 servings
4
TH 
EN