Ingredients portion 4
Ground black pepper to taste
Salt to taste
Potatoes 1 piece
Beetroot 1 piece
Zucchini 3 pieces
Macadamia nuts 150 g
Soft goat cheese 150 g
Pea shoots to taste
Cooking instructions 1 hour and 10 minutes
1 Juice the beetroot with a juicer.
2 Peel three courgettes of 250 grams each, peel a potato too. Cut them into large cubes and boil them together until tender.
3 Chop the vegetables with a blender to a purée. Place in a saucepan, add the beetroot juice, stir and bring to the boil. Season with salt and pepper and then cool.
4 Chop the nuts with a knife (not too finely) and roast in a dry pan until golden. Break up the cheese with your hands.
5 Pour the cooled soup onto plates, garnish with cheese, sprinkle with nuts and add a sprig of sprouted peas.
Recipe tip Instead of macadamia, you can use any nuts you like – either walnuts or hazelnuts.
