BEETROOT AND GARLIC SOUP WITH PARSLEY PESTO BALLS
- 1 tbsp coconut oil
- 1 tsp cumin
- 6 beetroot, peeled and diced
- 4 cloves of garlic, chopped
- 500 ml of vegetable stock
- 1 round of feta the juice of half a lemon
- White Pepper
Fry the beetroot and garlic in coconut and oil and cumin for 5 minutes.
Add the stock and lemon juice to the pot and allow to simmer for 10 minutes.
Place the lidded pot in the Wonderbag and cook for 2 hours.
Remove the pot from the bag after 2 hours, add the feta and salt and pepper and blend until smooth.
Finish with yoghurt and white pepper.
To serve: 1 cup full cream organic yoghurt
FOR THE PESTO:
- 1 cup of sunflower seeds
- 2 big handfuls of parsley
- The juice of 1 lemon
- 1 tbsp of Olive Oil
Blend the above ingredients in a food processor or using a handheld blender.
The consistency should resemble that of pesto.
To serve - plate the soup topped with little balls of pesto - which will explode in your mouth!
Tip: This pesto can be made using a combination of any fresh herb and nuts of your choice.
Recipe credit: Samantha Dormehl