beetroot soup Italy Recipe

Peel the potatoes, wash and cut into cubes.
Drain the beets well and cut them into bite-sized pieces.

Peel and thinly slice the onion and fry in a pan with oil.
5 potatoes and 6 beets.

Add the potatoes, season to taste, then add the beets.
Pour plenty of water, season with salt, pepper and thyme, cover and simmer over medium heat for about 40-50 minutes.
(Once the rice is cooked, if you feel that there is too much water, remove the lid and increase the heat.)
Finally, make a thick, smooth cream in a blender, season with salt and season with nutmeg.

Towards the end of cooking, prepare the croutons. Cut the bread into cubes and bake in a nonstick pan with oil, salt, pepper, and herbs until golden brown, stirring frequently.

Once the beetroot soup is ready, serve warm with croutons, herbs and cheese flakes.