Healthy & Quick: Beetroot Soup

The German soup blogger Theresa von Wangenheim cooks broths, purees, and stews in all colors. She has created over 200 recipes and posted them on her Instagram account "Sssssoupsssss" (with five "s") to follow. Why is she so enthusiastic about this recipe? "Beetroot contains a large amount of essential nutrients and many fibers, folic acid (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroot can also improve circulation, lower blood pressure, and increase physical performance."

Beetroot soup with garlic-chili oil

Ingredients for 4 people

2 tablespoons olive oil
1 onion, peeled and chopped
3 cloves of garlic, peeled and chopped
2 packs of pre-cooked beetroot
2-3 bouillon cubes (chicken or vegetable of choice)
A few spoons of crème fraîche or canned coconut milk
Salt and pepper

For the garlic-chili oil

3 tbsp olive oil
5 cloves of garlic, thinly sliced evenly (using a mandoline / slicer)
2 tbsp fresh parsley, very finely chopped
1-2 tsp chili flakes

Preparation:

Heat olive oil in a pot, add onions and garlic, and cook, stirring, for five minutes until fragrant (do not let them burn).
Add beetroot, stock cube, and enough water to cover the beetroot. Simmer for about 10 minutes, stirring occasionally, then puree – in a blender or with a hand blender.
Gradually add crème fraîche or canned coconut milk and stir until smooth. If the soup is too thick, add more water. Season with salt and pepper, adding another stock cube if needed.

Instructions for the garlic chili oil:

Heat olive oil in a pan over medium heat until warm (not hot).
Add the sliced garlic and fry until golden brown (about 2 minutes), turning carefully halfway through. Warning: Do not increase the heat to speed up the process, or the garlic will burn.
Remove the chips with a slotted spoon and drain on a paper towel. Once cooled, they can be stored in an airtight container for about a month.

For the soup topping, mix a few garlic chips with some spoons of the garlic oil, chopped parsley, and chili.

Drizzle a few spoonfuls of the garlic-chili oil mixture over it and serve!