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Beetroot Cream Soup   Recipes with Vitamin E Gerstenöl Granulat (Vitamin E Barley Oil Granulate) Beetroot Cream Soup Clean and peel 2 beetroot (approx. 400 g) and cut them into large pieces. Put into a saucepan with 800 ml vegetable stock and cook at a low heat for 10–15 min. with the saucepan lid on. Then liquidise the soup together with 2 teaspoonfuls of mustard, 1 dessert spoonful of red wine vinegar and 1/2 teaspoonful Vitamin E Gerstenöl Granulat in the mixer. Add sea salt and pepper to taste. Mix 2 dessert spoonfuls of whipped cream and 2 dessert spoonfuls of horse radish and add to the soup shortly before serving.     « print « back « top