Red Beet Soup
with Sunflower SeedsRed beet is a super healthy vegetable that is rich in nutrients and also keeps you full for a long time. This time I used it for a soup, refined with potatoes and sunflower seeds. The cream and sour cream topping makes the soup nice and creamy and provides a nice visual contrast.-Josefine
You need
- 2 Red Beets
- 6 Potatoes
- 200 g Whipping Cream
- 100 g Sour Cream
- Sunflower Seeds
- 1 Bouillon Cube
- Nutmeg
- Salt
- Pepper
Here’s how to do it
- Dab off the red beet and add to a pot. Cover with water completely and cook. In the meantime, wash, peel and cut the potatoes into small pieces.
- Now peel the beet. Cut the rest into small pieces and add to the beet water together with the potato pieces and simmer for about 10 minutes, adding a bouillon cube.
- Finally, add about 150 g of cream to the soup and season with salt, pepper and nutmeg. To serve, mix the remaining cream with the sour cream and add to the soup as a topping. Garnish with sunflower seeds. Done!
