Photos & recipe: Marjan Zamani
4 Pers.
Prep. Time: 10 Min.
Ck. Time: 30 Min.
Ingredients for:
Beetroot Soup
- 1 beetroot (medium)
- 1 leek
- 100 g quinoa
- 3 carrots
- 1 onion
- 1 garlic clove
- 4 tbsp olive oil
- 1 tsp turmeric
- 500 ml water
- Salt & pepper
Instructions for beetroot soup
To prepare this beetroot soup, first wash and then thoroughly rinse the leek to remove any soil or grit from it. Then peel the beetroot, carrots, onion and garlic clove. Next, chop the leek, beetroot, carrots and onion finely. Also, mince the garlic.
Now in a large pot over high heat, first warm the olive oil and then add the chopped onion to it. When the onion is soft and translucent, add the leek and garlic to the pot and sauté for about 3 minutes. After that, add the carrots and continue cooking the ingredients for 3 minutes more. Then add the beetroot with turmeric, salt and pepper to the rest of the ingredients and after 3 minutes add the quinoa and water to the pot. As soon as the soup starts to boil, lower the heat to medium-low, put the lid on the pot and simmer for 30 minutes.
