Beetroot soup with potatoes and leeks
A while ago we went for dinner with friends. She told us she was going to cook a delicious beetroot soup. So we had an idea how she would cook it. But to our surprise she started peeling potatoes and cleaning leeks. She fried them in olive oil and cooked them until ready. Only then she added the beetroots. The result was a hearty beetroot soup with a bite of crunchy asparagus.
Porties:
Apparatuur
- 1 blender of staafmixer
Ingrediënten
- 500 g beetroots precookes
- 500 g potatoes
- 500 g leeks
- 200 g green asparagus
- 1 white onion or 2 shallots
- 2 liter vegetable stock
- olive oil, pepper, salt
Instructies
- Fry the peeled and diced potatoes in olive oil. Add the cleaned and diced leeks and stir until they are softening. Now add the vegetable stock and cook until ready.
- Now add the diced beetroots and heat until warm
- Cut the asparagus in small chunks and fry them in olive oil until crispy.
- Blend the soup and check the thickness. If you think it is too thick, you can add some vegetable stock.
- Serve the soup in a bowl and garnish with the asparagus.
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