Beetroot soup with ginger
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Contents
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ingredients
750 g beetroot 1 pk larger onion 1 clove garlic 1 KL curry pepper 1 KL fresh ginger 2 tbsp olive oil 1 pinch nutmeg 1 pk lemon zest to taste salt to taste ground black pepper
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unusual but delicious soup 1. Heat the oil in a saucepan and fry the finely chopped onion and the beetroot cut into rings. Add fresh ginger, finely grated, and curry powder and fry briefly. 2. Grate a little nutmeg and add 1,5 litres of water or poultry stock. Grate in the zest of one well-washed lemon. 3. Cook the soup until the beetroot is tender. Blend well with an immersion blender and serve with freshly grated ginger and carrot chips.
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