Beetroot soup with zucchini

4 servings

70 minutes

Mashed boiled potatoes and zucchini mixed with freshly squeezed beetroot juice. Macadamia, prescribed in the recipe, can easily be replaced with hazelnuts or walnuts.

Energy value per serving

• Calories: 472
• Proteins: 13.6g
• Fats: 37.4g
• Carbohydrates: 21.5g

Ingredients

• Ground black pepper: to taste
• Salt: to taste
• Potato: 1 pc
• Beet: 1 pc
• Zucchini: 3 pc
• Macadamia nuts: 150 g
• Soft goat cheese: 150 g
• Pea sprouts: to taste

Cooking steps

1. Use a juicer to extract juice from the beet.

   Required ingredients:

   • Beet: 1 piece

2. Peel three zucchinis of 250 grams each and one potato. Cut them into large cubes and boil together until cooked.

   Required ingredients:

   • Zucchini: 3 pieces
   • Potato: 1 piece

3. Chop the vegetables with a blender until pureed. Transfer to a pot, add beet juice, mix, and bring to a boil. Season with salt and pepper, then cool.

   Required ingredients:

   • Beet: 1 piece
   • Zucchini: 3 pieces
   • Potato: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Chop the nuts with a knife (not too finely) and roast in a dry pan until golden. Break the cheese by hand.

   Required ingredients:

   • Macadamia nuts: 150 g
   • Soft goat cheese: 150 g

5. Pour the cooled soup into bowls, garnish with cheese, sprinkle with nuts, and add a sprig of sprouted peas.

   Required ingredients:

   • Soft goat cheese: 150 g
   • Macadamia nuts: 150 g
   • Pea sprouts:  to taste