BEETROOT SOUP WITH COURGETTE PESTO

Try this soup on a cold winter day. Beetroots are cheap and full of vitamins. The soup tastes as good the day after, and as if that's not enough, just look at the beautiful color.
BEETROOT SOUP WITH COURGETTE PESTO

INGREDIENTS

 

(Serves 4)

 

4 large fresh beetroots   
2 large fresh carrots 
a small piece of fresh ginger 
1 tbsp Lantbuljong Citrongräs & Chili from Renée Voltaire 
1 l water 
fresh lemon 
salt and pepper to taste

 

Ingredients Courgette Pesto: 

 

1 medium sized courgette 
150 g parmesan cheese 
1/2 dl olive oil 
1 pot of fresh basil 
1/2 dl hemp seeds 
salt to taste

HOW TO

 

Clean and cut the beetroots and carrots in to small pieces. Bring 1 litre of water to the boil. Add all the ingredients and cook until the vegetables are tender. Mix in a food processor to a smooth soup.

 

Cut the courgette and parmesan in to small pieces. Mix in a food processor, add the olive oil right at the end. Chop the basil fine and add this and the hemp seed to the mix. Salt to taste.

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