Italian Spinach Soup with Beet Chips

1. dice bread, heat 1 tbsp. oil, toast bread in it until golden, season with salt and thyme. Remove the peel from the beet and slice into thin slices.

Heat 2 tbsp. oil. Turn beets in flour to the other side. Roast in oil until crispy, drain on paper towels.

2. select spinach, rinse thoroughly. Remove peel from garlic, chop.

Heat remaining oil. Sauté garlic and spinach, add clear soup and simmer on low heat for about 10 minutes. Mash spinach in the clear soup. Let cheese melt in it. Season to taste with a little salt, pepper and a pinch of nutmeg.

Whip the cream and fold into the soup. Serve soup with crôutons and beet chips.

Ralph. Took about 1 l chicken soup, added whipped cream. Simple, easy to prepare, very tasty ! Beet chips taste just as pure super !

Tip: Did you know that a bowl of spinach covers almost all the need for manganese and fiber?

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