Beetroot soup with zucchini

Use a juicer to extract juice from the beet.

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

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.

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

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