Beetroot Soup with Chorizo
recipe

A delicious beetroot soup that combines the sweetness of beetroots with the spiciness of chorizo, creating a perfect warm dish for chilly November days.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 500 g beetroots
- 200 g chorizo sausage
- 1 onion
- 2 garlic cloves
- 1 l vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 100 ml cream (optional)
- Fresh parsley for garnish

Instructions:

1. Peel and chop the beetroots, onion, and garlic.
2. Heat the olive oil in a pot and add the chopped onion and garlic. Sauté for about 5 minutes.
3. Add the beetroots and chorizo, cooking for a few more minutes until the chorizo starts to brown.
4. Pour in the vegetable broth and add salt, black pepper, and thyme. Let the soup simmer for about 15-20 minutes until the beetroots are soft.
5. Blend the soup until smooth using a blender or immersion blender. You can add cream for a creamier texture if desired.
6. Serve the hot soup garnished with fresh parsley.
Nutritional Information per serving (without cream):
- Calories: 240 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 7 g

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