Beet soup with apple
Soup of boiled beetroot, celeriac, apple, shallot, parsley, mint and sour cream.
Peel the beetroot, celeriac and apples and cut into pieces. Cut the shallots.
Heat the oil in a soup pot and fry the shallot for 3 minutes. Add the celeriac and cook for 5 minutes. Add the beet and apple and cook for 1 min.
Add the water and the vegetable stock capsules and bring to the boil. Cook gently for 15 minutes with the lid on the pan.
Slice the parsley and the leaves of the fresh mint. Puree the soup with the hand blender. Season with pepper and salt.
Divide the soup over plates or bowls and spoon a spoonful of sour cream. Sprinkle with the chopped parsley and mint.
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