Beet Soup

For the beet soup, chop the onion and sauté in a pot with sunflower oil until translucent. In the meantime, coarsely chop the beets, then add them to the onions in the pot and sauté.

After a short frying time, add a dash of white wine and then pour in stock. If you have too little liquid at the end, just add more water.

With the lid on, cook the beets for about 15 minutes, or until they are cooked through. Then puree with a hand blender. Season to taste with salt and pepper.

For the decoration, pour in whipped cream first. At the end, place sunflower seeds and freshly chopped parsley on the soup and serve.

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