• Festive beetroot soup with dried figs and hazelnuts

    Preparation time: 20 minutes

    Cooking time: 25 minutes

    Ingredients:

    1. 15 g onions

    2. 5 g ginger

    3. 200 g beetroot

    4. 40 g apples

    5. 25 g oranges

    6. 5 g hazelnuts

    7. 10 g dried figs

    8. 20 g Parmesan

    9. 50 g natural soya drink

    10. 5 ml olive oil

    11. 80 ml vegetable broth

    12. 5 g sour cream (10% fat)

    13. a stalk of fresh parsley

    14. a pinch of gingerbread spice

    15. a pinch of brown sugar

    16. a pinch of salt

    17. a pinch of black pepper

    18. a bay leaf

    Preparation method:

    1. Peel and finely dice the onion and ginger.

    2. Wash and peel the beetroot and apples, then dice them.

    3. Heat the oil in a large iCook saucepan on medium heat, add the onion and ginger and fry them for 1–2 minutes, until translucent.

    4. Add the beetroot and apple and allow to simmer for a further 2–3 minutes.

    5. Pour the vegetable broth over and add the spices, sugar and bay leaf. Cover the soup and allow it to simmer on low heat for approximately 20 minutes.

    6. In the meantime, prepare the topping. Finely grate the orange, then squeeze out the juice. Roughly chop the hazelnuts and, using a small iCook pan, brown them until fragrant. Chop the figs and parsley. Grate the Parmesan and mix it with the parsley, figs and nuts.

    7. Remove the bay leaf from the saucepan, add the soy drink and puree the soup until it has a creamy consistency. Finally, season it with salt, pepper and orange juice before serving.

    To serve: Spoon the soup into bowls and garnish with the topping.