LOW CALORIE

Beetroot Cappuccino

Soups | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Sour cream for garnish should be straight from the refrigerator. A light and pleasant start to a long lunch.

Ingredients

Beetroot - 14.1 oz
Onion - 2 heads
Olive Oil - 3 tablespoons
Garlic - 1 clove
Salt - to taste
Chicken Broth - 1 qt
Ground Black Pepper - to taste
20% Sour Cream - 7.1 oz
Walnuts - to taste

Step by Step guide

Step 1

Peel the beetroot and cut it into small cubes. Cut the onion into the same size cubes.

Step 2

In a saucepan, heat the oil, add the beetroot and onion, and sauté lightly. Cover with a lid and simmer for 5 minutes over medium heat. Then add hot broth and simmer until the beetroot is soft.

Step 3

Using a slotted spoon, remove the vegetables and transfer them to a blender container. Blend into a puree, adding broth as needed.

Step 4

Finely chop the garlic and add it to the puree, season with salt and pepper to taste.

Step 5

Spoon the puree into small transparent glasses (or cappuccino cups), carefully layer the sour cream on top (to resemble creamy foam), and sprinkle with crushed walnuts.