Serves 6
ingredients
4 raw beetroots
4 medium-sized potatoes
1 onion, sliced
25g butter
1.5l vegetable stock
To serve:
Pumpkin seeds
4/6 tbsp creme fraiche
Optional: 2 oranges peeled, skinless, and cut in segments
METHOD
Peel the potatoes and quarter them.
Peel the beetroots and cut them in half.
Melt the butter in a large saucepan, add the onion and sautee over a medium heat until golden brown.
Add the vegetable stock and bring to the boil. Add the beetroot and potatoes and simmer for 25 minutes until they are soft.
Use a slotted spoon to put the vegetables into a liquidiser. Add some but not all of the cooking liquid. Liquidise the vegetables and add enough stock so that the soup has a nice velvety texture — not too thick and not too liquid.
Stir in some creme fraiche to obtain a nice pink colour.
To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of creme fraiche.
