Beetroot soup recipe | Joya
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Beetrootsoup

Ingredients

  • 250 g beetroot
  • 200 g potatoes
  • 500 ml vegetable broth
  • 200 ml Joya Finesse
  • 1 onion
  • 20 g horseradish
  • 3 tbsp olive oil
  • Salt, pepper, sugar and nutmeg
  • 100 g Joya Crèmesse

  1. Peel the onion, potatoes and beetroot and finely chop them. Grate the horseradish.
  2. Heat the oil in a large pot and lightly sweat the onion. Then add the potatoes and the beetroot and steam lightly.
  3. Pour over the vegetable broth and cook for about 15 minutes until soft. Add half of the horseradish and puree using a food processor or stick blender.
  4. Add the Joya Finesse and put back on the heat. Season to taste with salt, pepper, sugar and nutmeg.
  5. Combine Joya Crèmesse with the remaining horseradish, salt and pepper and use a spoonful of it to garnish the beetroot soup.

Tips: Instead of freshly grated horseradish you can also use horseradish from a jar.

For extra spiciness add a thumb-sized piece of ginger to the soup before pureeing.

Ingredients

  • 250 g beetroot
  • 200 g potatoes
  • 500 ml vegetable broth
  • 200 ml Joya Finesse
  • 1 onion
  • 20 g horseradish
  • 3 tbsp olive oil
  • Salt, pepper, sugar and nutmeg
  • 100 g Joya Crèmesse

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