Fruity beetroot and fennel cream soup with apple and turmeri

The apple gives the beetroot and fennel cream soup with turmeric and ginger a fruity note. Simple, delicious and quick to prepare.

Nutrient profile: According to GDA guidelines, one portion of this dish covers around 60% of the average daily requirement of potassium and 45% of that of folic acid. With 114 kcal per portion, the soup is extremely low in calories, but fortunately contains a high fiber content.
You can find helpful information about recommended nutrient compositions and easily avoidable mistakes in a vegan diet at the following link: Vegans often eat unhealthily. Avoidable nutritional mistakes.

Beetroot: Beetroot, also called rande, belongs to the Amaranthaceae family. The characteristic red color is mainly due to the high concentration of the glycoside betanin from the group of betalains. Due to its high content of vitamin B, potassium, iron and folic acid, beetroot is a healthy vegetable that can be used cooked or raw in salads. People who are prone to the formation of kidney stones, e.g. Crohn's disease patients, should only eat beetroot in moderation due to the high oxalic acid content.

Fennel: Bulb and seeds of the fennel plant native to the Mediterranean and Asia Minor are used as ingredients in both raw and cooked dishes. Like celery, fennel belongs to the Umbelliferae family. The white to light green bulb is layered, similar to an onion, and has an intense aroma, which it owes to its high content of essential oils. The essential oils are also responsible for the health properties - such as aiding digestion. The green stems of the bulb are covered with dill-like fennel greens.

Ginger: Ginger has an aromatic smell and a sharp, spicy taste, which is due to the (spicy) substance gingerol, which is said to have anti-carcinogenic and anti-inflammatory effects. The substances borneol and cineol give ginger its digestive, antiemetic, appetite-stimulating and circulation-stimulating properties. The ginger rhizome is used in cooking in fresh, dried or ground form. Green or young ginger refers to the young harvested rhizomes, which have a milder taste and whose consistency is not yet as woody as that of a mature rhizome.

Turmeric: Turmeric, also known as yellow ginger or turmeric root, comes from South Asia and belongs to the ginger family. Fresh turmeric has a resinous, slightly burning taste; dried, as is often used in India, it tastes milder and slightly bitter. Turmeric is best stored in a dark place and not for too long, as otherwise the color and aroma will be lost.

Michaela Russmann on beetroot: The taste of beetroot is a little bitter with a subtle earthy aroma in the finish. The yellow or white beetroot varieties are a little sweeter. The beets are also available pickled or already cooked and vacuum packed in the supermarket. However, it is much tastier and of course healthier to use them fresh in raw form. Beetroot can develop its full flavour in freshly squeezed juices, as part of a smoothie, as a salad or in a delicious raw food soup. Its wonderful colour supports the aspect that the eye likes to eat too.

Fresh turmeric: You can use fresh turmeric instead of turmeric powder. Then grate or grate it finely. It is best to use gloves for this, as turmeric is very intensely colored. This can cause permanent discoloration, especially on white kitchen appliances.