Beetroot Soup with Fresh Horseradish and Pea Shoots

Name: Beetroot Soup with Fresh Horseradish and Pea Shoots
Prep time: 20 min
Total time: 50 min
Yield: 4 Portions
Ingredients: 500g Fresh beetroot (peeled and diced); 1 Onion (chopped); 2 Garlic (chopped); 1 Potato (peeled and diced, for creaminess); 1l Vegetable broth; 2 tbsp. Olive oil; 1 tsp. Ground cumin (optional); 200g Crème fraîche or Greek yoghurt; 3 tbsp. Prepared horseradish (to taste); 50g Cashew nuts (roasted); 1 tbsp. Black sesame seeds; handful Pea shoots

50 min
- Préparer 20 min
- Repos 30 min

Recipe for Fusiontec® Function Pro High Casserole

Ingrédients

4 Personnes

For the soup:
500 g Fresh beetroot (peeled and diced)
1 Onion (chopped)
2 Garlic (chopped)
1 Potato (peeled and diced, for creaminess)
1 l Vegetable broth
2 tbsp. Olive oil
1 tsp. Ground cumin (optional)
Salt and pepper to taste
A splash of lemon juice
For the horseradish cream:
200 g Crème fraîche or Greek yoghurt
3 tbsp. Prepared horseradish (to taste)
Salt and pepper
For garnish:
Fresh horseradish (to grate over)
50 g Cashew nuts (roasted)
1 tbsp. Black sesame seeds
handful Pea shoots

Preparation

Étape 1

Heat the olive oil in a WMF Fusiontec® Mineral Pro pot and sauté the chopped onion and garlic until translucent. Add the diced beetroot and potato and sauté briefly. Add cumin if using.

g Fresh beetroot (peeled and diced)

Onion (chopped)

Garlic (chopped)

Potato (peeled and diced, for creaminess)

tbsp. Olive oil

tsp. Ground cumin (optional)

Étape 2

Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20–30 minutes until the beetroot and potato are soft. Blend the soup with a stick blender until smooth. Season with salt, pepper, and a splash of lemon juice.

l Vegetable broth

Salt and pepper to taste

A splash of lemon juice

Étape 3

In a small bowl, mix the crème fraîche or Greek yoghurt with horseradish. Season with salt and pepper to taste.

g Crème fraîche or Greek yoghurt

tbsp. Prepared horseradish (to taste)

Salt and pepper

Étape 4

Ladle the beetroot soup into bowls. Add a spoonful of horseradish cream to the centre. Garnish with freshly grated horseradish, roasted cashew nuts, black sesame seeds, and pea shoots.

Fresh horseradish (to grate over)

g Cashew nuts (roasted)

tbsp. Black sesame seeds

handful Pea shoots