CREAMY SWEET POTATO AND BEETROOT SOUP

Spring’s finally here, but we’ll need to wait a while for early spring vegetables though. The weather changes constantly, so let’s eat root veggies – warming-up and healthy.

Preparation:

Peel beetroots and potatoes and boil them, covered. When they’re soft, drain the water and add broth. Boil them for a little while longer, medium heat.

In the meantime, fry onion on clarified butter (you can add garlic and leek optionally). Then, add it into the pot with beetroots and sweet potatoes and blend until it’s smooth. Season it with salt and pepper and sprinkle with sesame seeds.

Yummy! 🙂

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