Effortless Beet Potato Soup (Print Version)

# Ingredients:

01 - Mixed nuts, for topping.
02 - Pre-cooked beets, 500g.
03 - Butter, 1 tbsp.
04 - Fresh ginger, 5cm piece.
05 - Fresh cream, 100ml.
06 - Sea salt.
07 - Potatoes, 400g.
08 - Cumin powder, 1 tsp.
09 - Olive oil, 1 tbsp.
10 - Black pepper, ground.
11 - Veggie broth, 1 liter.
12 - Sour cream to swirl on top.

# Instructions:

01 - Add a dollop of sour cream and toss some nuts on top. If you feel fancy, go for goat cheese crostini too.
02 - Blend it all until super smooth, then stir in the beet juice and cream. Try it and add salt and pepper if you want.
03 - Pour in the veggie broth. Let everything bubble gently for around 20–25 minutes, just until your veggies are tender.
04 - Heat up the butter with olive oil. Toss in beets, ginger, and potato and let them sizzle briefly. Add cumin so it gets toasty.
05 - Cube your potatoes and beets but save that yummy beet juice. Grate the ginger up.

# Notes:

01 - Keep the beet juice for later—it's packed with color and flavor.
02 - If you want, serve with some goat cheese crostini on the side.
03 - Throw on some kitchen gloves so your hands don’t get stained cutting beets.

Back