Beetroot Soup with Cream

Ingredients:

• 4 medium-sized beetroots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic. Sauté until onion is translucent.
2. Add chopped beetroots and vegetable broth into the pot. Bring it to a boil and then reduce the heat to low.
3. Cover the pot and let it simmer for 25-30 minutes, or until the beetroots are soft.
4. Using an immersion blender, blend the soup until it becomes smooth and creamy. If you don’t have an immersion blender, let the soup cool down and blend it in batches in a regular blender.
5. Return the soup to the stove. Add salt and pepper as needed. Let it simmer for a few minutes.
6. Stir in the heavy cream. Heat the soup for another 2-3 minutes.
7. Serve hot and garnish with fresh herbs if desired.

Verdict:

This beetroot soup with cream is a perfect winter warmer. The combination of beetroots, onion, and garlic creates a delicious and nourishing soup, while the addition of heavy cream takes it to the next level. It’s healthy, easy to make, and flavorful. Serve it as a starter to impress your guests.

Serving Suggestions:

• Crusty garlic bread or sourdough bread.
• Goat cheese crostini.
• Roasted root vegetables like sweet potatoes, carrots, and parsnips.