Smoked beetroot soup with sour cream and crispy beetroot tortillas

Name: Smoked beetroot soup with sour cream and crispy beetroot tortillas
Ingredients: 30 g Olive oil; 4 g Knorr Primerba Thyme; 10 g Knorr Primerba Garlic; 50 g Shallots (finely chopped); Black pepper; 1 units.items Red beets (cooked); 30 g balsamic vinegar; 24 g Knorr Authentic Vegetable Bouillon; 10 g Knorr Professional Intense Flavours Citrus Fresh; 20 g Knorr Professional Intense Flavours Deep Smoke; 8 g Mint; 150 g Sour cream; 3 units.items Knorr Veggie Beet Wraps; Scarlet cress

A velvety smoked beet soup with a subtle smoky flavor, finished with fresh sour cream and served with crispy beet tortillas.

This soup is not only a feast for the eyes, but also a flavorful, creative option for the autumn and winter season. Perfect as a starter or light lunch.

Tip: Cut less-fresh tortillas or wraps julienne and bake them crispy for a beautiful soup garnish.

Ingredients

30gOlive oil

4gKnorr Primerba Thyme

10gKnorr Primerba Garlic

50gShallots (finely chopped)

Black pepper

1units.itemsRed beets (cooked)

30gbalsamic vinegar

24gKnorr Authentic Vegetable Bouillon

10gKnorr Professional Intense Flavours Citrus Fresh

20gKnorr Professional Intense Flavours Deep Smoke

8gMint

150gSour cream

3units.itemsKnorr Veggie Beet Wraps

Scarlet cress

Preparation

Heat some olive oil and add the shallot, garlic, and thyme.
Add the beets, black pepper, and balsamic vinegar.
Add one liter of water and the bouillon powder and bring to a boil.
Season with Citrus Fresh and Deep Smoke and puree the beet soup in the blender.
Cut the beet wraps into strips.
Fry the beet wrap strips until crispy in a frying pan.
Ladle the soup into the bowls and finish with the beet wrap strips, sour cream, and some cress.