Creamy beet soup

Prep. Time: 10 min - Cook Time: 45 min - Total Time: 55 min - Yield: 4 servings

Ingredients

• 2 tbsp. olive oil

• 2 tbsp. butter (margarine)

• 1 yellow onion, chopped

• 3 large beets, peeled and diced

• 1 potato, peeled ans sliced

• 3 clove garlic, minced

• 1 tbsp. grated fresh ginger

• 4 cups vegetable broth

• 1 tbsp. dried Italian herbs

• 1 tbsp. lemon juice

• 1 cup heavy cream

• Pinch cayenne pepper

• Salt to taste

Toppings:

• Croutons

• Chilli flakes

• Horseradish

• 1 eggplant + 1 tbsp. Italian herbs + 1 tbsp. olive oil + cayenne pepper + salt

• Chopped fresh parsley and thyme (optional)

• 1 tbsp. olive oil

Instructions

1. Preheat the oven to 204 degrees C. Slice the eggplant in large pieces, about 1.25 cm thick. Arrange the eggplant slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with sea salt, pepper and Italian herbs. Roast the eggplant slices until soft and golden.

2. Sauté garlic cloves and yellow onions in olive oil and butter in a saucepan. Add the ginger and let it cook for 2 minutes more. Season with salt and pepper.

3. Stir in the beets, vegetable broth, lemon juice, dried Italian herbs, potato and bring to a boil. Then reduce the heat to low, cover the pot and simmer until the beets are fork tender.

4. Blend the soup in a blender and add salt and pepper to taste.

5. Add the heavy cream and mix it.

6. Serve the soup in mugs or bowls.

7. Sprinkle with topping ingredients and place the roasted eggplant on the top.

8. Enjoy :)