Earthy beetroot soup

Ingredients for 1-2 Person

• 1 red beet

• 3 medium potatoes

• 3-4 leaves red cabbage (optional)

• 1 fennel

• Knob of ginger

• leek

• 1tsp miso paste

• Juice of half a lemon + lemon rind

• Dash of cinnamon

• 1tsp-1Tbsp vegetable broth (powder)

• Salt & pepper to taste

• Water of the potatoes (hot)

Toppings:

• roasted sunflower seeds, pumpkin seeds, cashews etc

• Hempseeds

Method:

Cube potatoes, cover with some water & bring to heat in a pot.

Add beet, red cabbage, leek & knob of ginger to soften a little.
(You can also steam them.)

Add miso paste, lemon juice, lemon rind & spices to your blender & take the cabbage & leek already out, as they soften faster than the potatoes.

When everything is cooked tender, add the rest to your blender, including most of the water. (The water in the pot has the starch of the potatoes & functions as a great natural binder for your soup.)

While blending, roast your nuts & seeds of choice.
Have a little taste of the soup, in case you‘re missing a little spice. Pour your soup in your favorite bowl & top it with some seeds.

*For a little protein you can add any kind of bean to the blender or fry up some tempeh in a pan & top your soup with it.