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Beetroot soup
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Ingredients
Directions
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Additional requirements: Hand blender.
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Rub the skin of the beetroot and cut into small cubes.
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Chop the onion.
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Heat the olive oil in a soup pot and gently fry the onion.
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Put the beetroot, thyme and balsamic vinegar through it and smother the beetroot covered for three minutes.
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Pour in three quarts of broth and bring everything to the boil while stirring.
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Cook the soup for ten minutes on a low heat.
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Puree the whole with the hand blender into a not too thick, smoothly tied soup.
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Add a dash of stock if necessary.
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Season with salt, pepper and possibly a dash of balsamic vinegar.
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Let the beet soup simmer for a short while.
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Spoon the beet soup into deep plates and drop some cream in the middle.
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Garnish with sprigs of chives.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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