Beetroot-Mulberry Cream Soup with Roasted Beets

1. 1 Raspberriespack 250 g ≈ $4.00 100 g
2. 2 Beetroot≈ $2.50 per kg 150 g
3. 3 Plain yogurtpack 300 g ≈ $2.19 60 g
4. 4 Oranges≈ $3.80 per kg 90 g
5. 5 Fresh basilpack 30 g ≈ $2.50 5 g
6. 6 Cream 20%pack 500 ml ≈ $3.00 25 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wrap the beets² in foil and roast at 400°F (200°C) for 45–50 minutes, until a knife slides in easily. Cool and peel.

2. Juice the orange⁴.

3. Chop the roasted beets² into chunks and blend with the mulberries until smooth.

4. Add the orange⁴ juice, yogurt, and a few basil leaves, blending until fully combined.

5. Stir in the cream⁶, mix well, and chill in the fridge for at least 30 minutes.

6. Serve in bowls, garnished with basil leaves and sprigs of dill⁷.