Always vegetarian, often vegan

Beetroot soup with potatoes and leek with crispy green asparagus

About a month ago we went to dinner with friends in Valencia. She said she was going to make beetroot soup. We kind of had an idea how she was going to do that. Until, to our surprise, potatoes and leeks were cleaned and baked. The result was a hearty soup with a delicious crispy green asparagus.
Voorbereiding 10 minutes
Bereiding 30 minutes
Course: Appetizer, Soup
Keyword: appetizer, asparagus, beetroot, soup
Porties: 4 portions


  • 1 blender or stick blender


  • 1 pound boiled red beets
  • 1 pound potatoes
  • 1 pound leek
  • 200 gr green asparagus
  • 1 white onion or 2 shallots
  • 2 liter vegetable stock
  • olive oil, pepper, salt


  • Fry the chopped potatoes, chopped onions and leek in a dash of olive oil. Now add 1.5 liters of stock and let it cook until the vegetables are tender.
  • Now add the finely chopped red beets and heat through.
  • Cut the green asparagus into small pieces and fry until crispy in a frying pan with a little olive oil.
  • Blend this soup completely or use a stick blender. The soup will of course immediately turn dark red in color. If it remains too thick, add another half liter of vegetable stock. Season with salt and pepper.
  • Serve the soup in a bowl and garnish with a spoonful of green asparagus pieces.
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