Preparation time: | Cooking time: | Servings: 3-4 (can be frozen)
My daughter is not really into soups. Each time I make a soup, there needs to be something special about it for her not to run off the table. This time I decided to try a beetroot soup presented with a cute heart made from beet chips. To my surprise she loved it! I think she loved the chips the most, but well… Thanks to them, she ate the whole bowl with joy and said it was her preferred soup from now on! Sometimes, little things can change the whole perception and attitude towards a new meal.
- 5 small beetroots with leaves
- 1/2 of potato
- few cubes of sweet potato
- 1/2 of carrot
- 1/3 of persil root
- 1 tablespoon of ricotta cheese
- 1 tablespoon of sour cream
- 1 tablespoon of flour
- 1 tablespoon of olive oil
- spices: salt, paper, basil
Step1 Peel all the vegetables and cut them into cubes. Cut the beetroot leaves as well. Put everything in a pot, add spices and oil. Cook until all the vegetables are tender. Pour a bit of a soup liquid into a bowl, add sour cream and flour and mix everything together to have a creamy mixture. Pour back into the pot and stir well, cook for 1-2 minutes. Add ricotta and mix everything with a blender.
Step2 Slice 1 or 2 beetroots very thinly with a vegetable peeler or a mandolin. Lay the slices onto paper towel lined baking sheet for few minutes so they can dry a bit. Warm the oil in a large pan and let the beets fry until curled on the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper towel lined baking sheet.
Red velvet soup with homemade beet chips