Serves 4
Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
- 2tbsp vegetable oil
- 5 to 6 beetroots, peeled and sliced
- 1red onion, sliced
- 1l water
- 2 tbsp balsamic vinegar
- salt
- 200g cottage cheese for garnish
Instructions
- Heat the oil in a soup pot on medium temperature, add onions and beetroot and stir occasionally.
- As soon as the onions are soft but not coloured, add water and bring to a simmer. Let simmer for about 25 mins until the beetroot is really soft.
- Add balsamic vinegar and salt to taste.
- Blend the soup with a stick blender until completely smooth.
- Serve with a spoon of cottage cheese.
- Enjoy!
About the Chef
Jona Eckerlein knew he wanted to become a chef since he was a little child. Food always amazed him. He grew up in a small town in south-west Germany, then visited an elite chef school in Germany and was trained in a Michelin star kitchen. After he worked as Head Chef in a small fine dining restaurant in Trier, he became a Sous Chef in one of London’s finest vegetarian and vegan fine dining restaurants. Now he is Director of Food at Soupe du Jour in London and is responsible for the many delicious and healthy soup offers in Soho and the City.
He says about himself: “Cooking is my life and my passion its what makes me happy and I try to challenge myself every day”
