Cream of Beetroot Soup with Almonds

Chef Zhoro Apostolov

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Serves 4 | Prep time: 10 mins Cook time: 40 mins Total time: 50 mins

INGREDIENTS

4 medium beetroots, peeled and cubed

5¼ oz new potatoes

3½ oz carrots

1¾ oz onions

1 clove of garlic

Handful of roasted almonds

Chives, salt, pepper

METHOD

Start by frying all of the vegetables in your soup pot. Season to taste. After caramelizing them a bit, you can cover with water and turn the heat to low. Let it boil for 40-50 minutes (if you cut the vegetables into smaller pieces, it will cook faster). Transfer to a blender and blend until creamy. Serve with almonds and chives on top.

Kitchen Essentials

I think that fresh herbs are underused. They are real game changers. Be sure to keep them fresh to remain in the best condition.

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