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easy &quick

Roasted Beetroot Soup

QimiQ Benefits

  • Creamy consistency
  • Full taste with less fat content
  • Problem-free reheating possible

Minutes

15

Difficulty

easy

Roasted Beetroot Soup
Roasted Beetroot Soup

Ingredients

For 10 portions

  • 1.5kg

    QimiQ Cream Base

  • 2kg

    Beetroot(s)

  • 25ml

    Olive oil

  • 9g

    Salt

  • 4g

    Black pepper, coarse

  • 10g

    Cumin

  • 350g

    Red onion(s), diced

  • 45g

    Butter

  • 200g

    Leek, the white only, finely chopped

  • 25g

    Garlic, chopped

  • 250g

    Apple(s), diced

  • 1.5litre(s)

    Chicken stock

  • 150g

    Raspberry puree

  • 2g

    Pimento spice, ground

  • 2g

    Ginger powder

  • 2

    Bay leaves

  • 1g

    Thyme, dried

  • 30ml

    White balsamic vinegar

  • 30ml

    Lemon juice

  • To garnish

  • 300g

    Crème fraîche

  • Chives

Preparation

  1. Toss the washed beetroots with the olive oil, season with the salt, pepper and caraway seeds and roast until tender. Peel, chop coarsely and set aside.

  2. Sauté the onions in the butter until translucent. Add the leek, garlic and apples and simmer until tender.
  3. Add the chicken stock, QimiQ Cream Base, raspberry puree, spices and beetroots and bring to the boil.
  4. Remove the bay leaves and burr mix the soup until smooth. Season to taste.
  5. Top with the creme fraiche, spinkle with chives and serve.
Some doughy looking food

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