Beetroot Soup with Zucchini
⏳ Time
1 hour 10 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Instead of macadamia nuts, you can use any nuts you like — whether walnuts or hazelnuts.
Ingredients
- Ground Black Pepper - to taste
- Salt - to taste
- Potato - 1 piece
- Beetroot - 1 piece
- Courgette - 3 pieces
- Macadamia Nuts - 5.3 oz
- Goat cheese - 5.3 oz
- Pea shoots - to taste
Step by Step guide
Step 1
Juice the beet using a juicer.
Step 2
Peel three zucchini, each weighing about 250 grams, and also peel a potato. Cut them into large cubes and boil them together until cooked.
Step 3
Blend the vegetables until smooth. Transfer to a pot, add beet juice, stir, and bring to a boil. Season with salt and pepper, then let it cool.
Step 4
Chop the nuts with a knife (not too finely) and toast them in a dry skillet until golden brown. Tear the cheese into pieces with your hands.
Step 5
Pour the cooled soup into bowls, garnish with cheese, sprinkle with nuts, and add a sprig of pea shoots.
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