Recipe of the Month - Beetroot Soup

In our series, which revolves around cooking and baking, guest author Bettina from @besch_food Every month, a new SoSUE seasonal recipe is presented. Look forward to delicious treats from her private cookbook and get inspired. Enjoy your meal!

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Isn't it incredible? It's actually already November! The last colorful leaves are still shining on the trees. The time change gives us ever shorter days. We are quickly approaching the end of this very special year. 

My recipe of the month for November is this time a beetroot soup. It not only looks enchanting in this bright pink color but also provides us with many healthy vitamins and minerals. So it's just the right thing to strengthen our immune system! Our iron and folate stores are also replenished. A real all-rounder. And most importantly... it tastes delicious and is very easy to cook! 

So, let's get to the stove...

 Photo @besch_food

 

Ingredients for 2 people

1 medium onion

200 g beetroot peeled (raw)

2 small parsnips (about 60 g peeled)

1 tbsp butter

1-2 garlic cloves

1/2 tsp ground cumin

1 tsp ground ginger

350 ml vegetable broth

Salt, pepper

For topping: crème fraîche or yogurt, fresh herbs, and black cumin seeds

 

 

Preparation
Coarsely dice the onion and garlic and sauté in butter. 

Dice the beetroot (be sure to wear disposable gloves as it stains strongly!) and add it along with the chopped parsnip. Season with cumin and ginger and continue to sauté to intensify the flavor of the spices. Pour in vegetable broth and let simmer gently for about 25 minutes. The beetroot must be really soft before you can puree it! Season with salt and pepper. For a spicier taste, use a bit more ginger. 

There are no limits when it comes to garnishing. I seared cauliflower florets and topped the soup with black cumin seeds and chervil. I can also imagine dill or coriander tasting delicious! A dollop of yogurt or crème fraîche adds a fresh kick. For vegans, plant-based cream can be used. 

And now, have fun cooking along!

 

 

About the author:

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food