Creamy Beetroot Soup Recipe

Ingredients:

• 1 Onion, chopped
• 1 tablespoon Olive oil
• 1 tablespoon Butter
• 2 cloves Garlic, minced
• 1 Chili pepper, chopped (optional)
• 2 medium Potatoes, peeled and diced
• 3 medium Beets, peeled and chopped
• 4 cups (1 liter) Vegetable broth
• 3 slices of Bread (preferably rustic or sourdough)
• 2 tablespoons Sunflower oil
• 3 Sticks of Celery, chopped
• 1 Zucchini, chopped
• Salt and black pepper, to taste
• 1/4 cup Parsley, chopped (for garnish)
• 1 Garlic clove (for bread)
• 60 ml Cream (for the soup)
• 1 teaspoon of Cream (for garnish)

Directions:

Prepare the bread: Preheat the oven to 180°C (350°F). Place the bread slices on a baking tray, drizzle with sunflower oil, and bake for about 10 minutes, or until crispy and golden. While the bread is baking, rub a garlic clove over the toasted slices for extra flavor.

Cook the vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5 minutes. Add the minced garlic and chili pepper, then sauté for an additional minute.

Add the root vegetables: Add the diced potatoes and chopped beets to the pot. Pour in the vegetable broth and bring to a boil. Cover with a lid and let the soup cook for about 20 minutes, or until the vegetables are tender.

Prepare the other vegetables: While the soup cooks, heat olive oil in a separate pan. Add the celery and zucchini, seasoning with salt and pepper. Fry the vegetables until they are golden brown and softened, about 7-10 minutes.

Blend the soup: Once the potatoes and beets are tender, use an immersion blender or a regular blender to puree the soup until smooth. Add the sautéed celery and zucchini to the soup and blend again until fully incorporated.

Finish the soup: Stir in the cream and adjust seasoning with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors together.