White Winter Cream Soup

Name: White Winter Cream Soup
Prep time: 36 min
Cook time: 41 min
Total time: 1 h 17 min
Yield: Serves 4-5
Cuisine: International
Ingredients: 700 g white beetroots; 200 g daikon; 400 g white cauliflower; 1 leek or shallot onion (or 1 small onion with two garlic cloves); 1 medium potato; 500 ml vegetable broth; Extra virgin olive oil; White pepper; Salt (if needed); Beetroot leaves; Extra virgin olive oil; 1 garlic clove; Pinch of peperoncino (hot chili pepper); Kale chips (Tuscan kale)

Textura cremosa blanca con chips de kale crujientes y hojas salteadas. Crema Invernal de Raíces Blancas.

How do you make a white root vegetable cream soup with white beetroot and daikon?

To make this cream soup, sauté chopped leek or shallot in a pot. Add chopped white beetroot, daikon, potato and cauliflower. Cover with hot vegetable broth and cook, covered, for 15-20 minutes until the vegetables are tender. Blend until smooth and serve topped with sautéed beet greens and kale chips.

Times

Prep time: 36 min
Cook time: 41 min
Total time: 1 h 17 min
Rest time: PT0M

Nutrition

Calories: 290 calories
Protein: 6 g
Fat: 12 g
Carbohydrates: 35 g

Cuisine: International
Diet: Vegetarian

When it is cold outside, the body asks for warmth within. Comfort does not have to mean heavy; with this recipe we break the myth of boring cream soups and propose a monochromatic elegance: a White Winter Root Vegetable Cream Soup.

Servings: Serves 4-5

Ingredients

700 g white beetroots
200 g daikon
400 g white cauliflower
1 leek or shallot onion (or 1 small onion with two garlic cloves)
1 medium potato
500 ml vegetable broth
Extra virgin olive oil
White pepper
Salt (if needed)

Topping:

Beetroot leaves
Extra virgin olive oil
1 garlic clove
Pinch of peperoncino (hot chili pepper)

Crunchy element:

Kale chips (Tuscan kale)

Instructions

Start by taking 1 vegetable stock cube and placing it in a small pot where we pour in 500ml of water. Heat it and leave it for 5 minutes so the cube dissolves, then keep it over very low heat so it stays hot.
Take the vegetables and wash them very thoroughly so there are no traces of soil.
Peel them with a potato peeler and cut the beetroots, daikon and potato into 2-3cm pieces. Set aside.
Finely chop the shallot or leek. If we do not have either of them, an onion with 2 garlic cloves is fine.
Sauté over low heat. If using onion with garlic cloves, sauté and then remove the garlic.
Wash the cauliflower well and separate the florets from the stem, which we can chop finely.
Place the beetroot, potato, daikon and cauliflower in the pot where we sautéed the onion. Over medium-low heat, mix well and let the flavors come together. Pour in the vegetable broth, keeping it a couple of fingers below the vegetables. Cover and cook for about 15-20 minutes over medium-low heat, until the vegetables are cooked. Prepare the kale chips as in the recipe from the link.
While the vegetables are cooking, wash the beetroot leaves very well and chop them very finely.
Place one tablespoon of extra virgin olive oil in a pan or small pot, flavor the oil with the garlic for one minute, remove it, and add a pinch of peperoncino or hot chili pepper. Add the leaves and cook for about 5-10 minutes until soft.
When the vegetables are cooked, blend them with an immersion blender and sprinkle with a little pepper.
Serve piping hot, adding a portion of beetroot leaves, a little oil and the kale chips.