Cream of Beetroot Soup with Almonds
Chef Zhoro Apostolov
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Serves 4 | Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
4 medium beetroots, peeled and cubed
5¼ oz new potatoes
3½ oz carrots
1¾ oz onions
1 clove of garlic
Handful of roasted almonds
Chives, salt, pepper
Start by frying all of the vegetables in your soup pot. Season to taste. After caramelizing them a bit, you can cover with water and turn the heat to low. Let it boil for 40-50 minutes (if you cut the vegetables into smaller pieces, it will cook faster). Transfer to a blender and blend until creamy. Serve with almonds and chives on top.
I think that fresh herbs are underused. They are real game changers. Be sure to keep them fresh to remain in the best condition.