Soup of roasted beets

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  • Beets (already cooked): 500 g
  • Carrots (cut apart): 1
  • Chopped onion: 1
  • Green apples (peeled, pitted and cut off): 100 g
  • Sugar: 2 Teaspoon
  • Laurel: 1 Sheet
  • Lemon (juice): 2 Tbsp
  • Chicken broth: 6 Cup
  • Fresh cream (extra to serve with chopped parsley): 300 ml


Preheat the oven to 200 degrees celsius. Mix all the ingredients, except the cream and salsa, in a roasting pan. Season with salt and pepper, cover with foil and bake for 25 minutes.

Discard the bay leaf and let cool slightly. Beat the mixture in a bowl of electric mixer (two times), until creamy.

Transfer to a saucepan. Taste and adjust the seasoning if you need them, with salt and pepper. Add the cream and heat without boiling. Serve the soup with a wire cream extra and sprinkle with chopped parsley.

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