RED BEETROOT CREAM SOUP

Name: RED BEETROOT CREAM SOUP
Yield: 2 servings
Ingredients: 250 g red beetroot; 50 ml vegan cream substitute; 150 ml vegetable stock; 10 g vegan butter substitute; 1 pinch salt; 1 pinch white pepper; 15 g flour; 2 null bay leaves; 1 null onion; 1 pinch caraway

Servings

2 Persons

Difficulty

Medium

Ingredients

For the red beetroot cream soup
250 g red beetroot
50 ml vegan cream substitute
150 ml vegetable stock
10 g vegan butter substitute
1 pinch salt
1 pinch white pepper
15 g flour
2 bay leaves
1 onion
1 pinch caraway

Preparation

Chop the onion and sauté in a pan with vegan butter substitute. Chop the red beetroot and add. Deglaze with vegetable stock, add bay leaves and cook the vegetables until soft.

Remove the bay leaves and finely puree everything with a blender

Then add vegan cream substitute and flour, heat briefly and thicken. A honey-like consistency is ideal. Finally, season to taste with the spices. Strain the mixtrure through the Kisag funnel& sieve directly into the Kisag Whipper 0.5 l. The Kisag Whipper Professional or Thermo are best suited. Insert a Kisag Whipper Charger and shake vigorously 8-10 times. The whipper can be kept warm at max. 75 °C in the bain-marie or in a water bath. Shake vigorously again before serving.

You can prepare this recipe using the following products

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RED BEETROOT CREAM SOUP

Ingredients

Tags

Preparation