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!

Ingredients 4 Portions

Preparation

  1. 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. 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. 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. 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. 5

    Fry the turkey and the rest of the green beans in 2 tbsp. of oil until golden brown and season with salt.

  6. 6

    Dish the soup up in bowls and garnish with the turkey, green beans and Gorgonzola.