Beet and Green Bean Soup
25—35 Min
A delicious soup with green beans, beets and turkey is perfect for gray days, Our Turmeric with Carrot, Ginger & More seasoning mix adds a special flavor to the soup, while the Gorgonzola gives it an umami hit. Let winter do its worst!
- 🍽main course
- 🥣soup
- 🌏international
- 🍚gluten free
- beetroot
- 🧀cheese
- 🥥coco
- 🍗poultry
- pulses
- 🍁Autumn
- 💘 Date Night
- 👪Family Meal
- 🧡Turmeric & more
- ❄️Winter
Ingredients 4 Portions
- 1 pieceOnion
- 200 gGreen beans
- 300 gBeets, precooked
- 100 mlCoconut milk
- 600 mlWater
- 300 gTurkey fillet
- 100 gGorgonzola
- 1 pkg.Turmeric with Carrots, Ginger & More
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- Sunflower oil
Preparation
- 1
Peel the onion and slice into rough pieces. If using fresh green beans, cut the ends off. If using frozen green beans, thaw and cut into approx. 2-cm pieces. Cook the green beans in a pan of salted water for around 10 minutes until soft, then drain and plunge into ice-cold water.
- 2
Heat the oil in a pan, then add the onion and half the green beans and fry. Add the Turmeric seasoning mix to the pan and fry for a couple of seconds. Use vinegar to deglaze the pan immediately and pour water in. Leave to simmer for around 10 minutes over a medium heat.
- 3
Roughly dice the beets and add to the soup. Allow to simmer for around 5 minutes and use a hand blender to blend the mixture until smooth. Add the coconut milk and season to taste with plenty of salt and pepper.
- 4
Rinse the turkey fillet with cold water and pat dry with the paper towel. Dice into 2x2-cm pieces. Roughly tear the Gorgonzola.
- 5
Fry the turkey and the rest of the green beans in 2 tbsp. of oil until golden brown and season with salt.
- 6
Dish the soup up in bowls and garnish with the turkey, green beans and Gorgonzola.