Beetroot elder soup

Name: Beetroot elder soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 600 g fresh beetroot or vacuum packed; 1 TABLESPOON Butter; 1/4 l Elderberry juice (bottle); 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt and pepper; 3 tablespoons (50 g) Mascarpone; 1-2 TEASPOONS good oil (e.g. walnut oil); 1/2 Box of daikon or garden cress

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
600 g fresh beetroot or vacuum packed
1 TABLESPOON Butter
1/4 l Elderberry juice (bottle)
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt and pepper
3 tablespoons (50 g) Mascarpone
1-2 TEASPOONS good oil (e.g. walnut oil)
1/2 Box of daikon or garden cress

Directions

1
Peel and chop the onion and fresh beetroot. (Beetroot has a strong colouring - it is best to wear disposable gloves.) Heat butter in a large pot. Fry the diced onion and beetroot in it. Pour on 1/2 l water and elderberry juice, bring to the boil and stir in broth.
2
Cover and simmer for about 25 minutes.
3
Finely puree the soup with a hand blender. Season to taste with salt and pepper. Arrange and stir mascarpone in "streaks" into the soup. Drizzle with oil. Cut cress from the bed and sprinkle over it.
4
Ciabatta goes with it.