Beetroot Soup
recipe

A delicious and colorful beetroot soup, perfect for autumn evenings and packed with nutrients.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 2 tbsp honey
- 1 liter water
- 750 g raw peeled and chopped beetroots
- 1 vegetable stock cube
- 1 small red onion, chopped
- 1 tbsp vinegar
- 1 tsp ground black pepper
- Chopped parsley (for garnish)
- ½ pack crumbled blue cheese
- 200 ml Flora cooking cream 15%
Instructions:
1. Heat the water in a pot and add the vegetable stock cube.
2. Add the chopped beetroots, red onion, black pepper, and vinegar to the pot.
3. Cook the mixture for about 20 minutes, or until the beetroots are tender.
4. Blend the soup with an immersion blender or in a stand blender until smooth.
5. Stir in the honey and Flora cooking cream, mixing well.
6. Heat the soup again, but do not bring it to a boil.
7. Serve the soup in bowls, topping with crumbled blue cheese and chopped parsley.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 4 g

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