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ACHIEVERS SPOTLIGHT

Festive beetroot soup with dried figs and hazelnuts

Recipes

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.

Download this recipe here as PDF / as an ePub

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