Beetroot soup with creamy topping

By Nussara

Meet Nussara

Cook: 50 min
Servings: 4

Ingredients

Beetroot soup:

6 beets - rinsed but not peeled
6 shallots - chopped
1 tbsp olive oil
1.5 l vegetable or chicken stock
juice of half a lemon
2 tbsp sour cream or sour cream or greek yogurt
salt and pepper
flat leaf parsley

Creamy topping:

100 ml sour cream or sour cream or greek yogurt
100 g Apetina® Classic creamy block

Twist

Add a little ginger if you like, too!

Serving

Serve with fresh-baked bread

Colourful beetroot soup full of antioxidants with a dollop of creamy feta topping, which gives this hearty and fresh soup a salty touch. Perfect for cool autumn days!

Instructions:

Rinse the beetroots and wrap individually in aluminium foil. Bake at 180°C for 40 min. or until tender, then let cool. Sauté the chopped scallions in olive oil in a large pan over medium heat until shiny and slightly golden. Add the stock to the onions and bring to a boil before turning down the heat. Peel the beetroots and put them in a blender with the stock, onions, crème fraîche and lemon juice. Blitz until smooth, then season to taste with salt and pepper.

Combine the crème fraîche and Apetina Classic Creamy Block until thick and creamy. Serve the beetroot soup with the creamy feta topping and coarsely chopped parsley.

EXPLORE THE WORLD OF PANEER

EXPLORE THE WORLD OF PANEER APETINA® PANEER

Surprising
Results

Want a plateful of

Surprises?

Having people over? Struggling to please your picky toddlers? Or fancy hosting a themed night?

Tell us why you're hitting the kitchen tonight, and let us serve you the inspiration for a successful night.