Beetroot soup with horseradish crostini

200 g

beetroot (raw)

120 g

floury potatoes

125 g

leek

1/2

apple

1/2

bay leaf

450 ml

vegetable broth

1 tbs

olive oil

salt, pepper

1 tbs

balsamic vinegar

1 1/2 stalks

dill

1 tbs

horseradish, grated

50 g

cream cheese

2 slices

country bread

400 g

beetroot (raw)

240 g

floury potatoes

250 g

leek

1

apple

1

bay leaf

900 ml

vegetable broth

2 tbs

olive oil

salt, pepper

2 tbs

balsamic vinegar

3 stalks

dill

2 tbs

horseradish, grated

100 g

cream cheese

4 slices

country bread

600 g

beetroot (raw)

360 g

floury potatoes

375 g

leek

1 1/2

apple

1 1/2

bay leaf

1350 ml

vegetable broth

3 tbs

olive oil

salt, pepper

3 tbs

balsamic vinegar

4 1/2 stalks

dill

3 tbs

horseradish, grated

150 g

cream cheese

6 slices

country bread

800 g

beetroot (raw)

480 g

floury potatoes

500 g

leek

2

apple

2

bay leaf

1800 ml

vegetable broth

4 tbs

olive oil

salt, pepper

4 tbs

balsamic vinegar

6 stalks

dill

4 tbs

horseradish, grated

200 g

cream cheese

8 slices

country bread