As far as the weather forecast goes, it seems like temperatures are finally going to rise. And I couldn’t be happier. I’m so tired of feeling cold every time I go outside. So I am very much looking forward to warmer weather and picnics in the park. But till then, a creamy golden soup for this meatless Monday.
This recipe serves 3.
For the soup:
800grs of golden beet, peeled and chopped into chunks
700grs of yellow carrots, peeled and chopped into chunks
2 cloves of garlic, minced
2 tablespoons of olive oil
1 leek, finely chopped (white part only)
2 medium shallots, chopped
1 1/2 litters of vegetable stock
100ml of cream
Salt to taste
150grs, crumbled feta or goat cheese
40gr of chopped pistachios, pan roasted
Place the olive oil, leek and shallots in a large saucepan over medium low heat. Cook for 5 minutes while stirring from time to time. Don’t let it get brown.
Then add the carrots, beets and garlic. Stir for 1 minute and then add the vegetable stock.
Let it cook for 25 minutes until the beets and carrots are cooked through.
Then blend it until smooth. Add the cream and salt to taste.
Divide the soup into 3 bowls and top with some crumbled feta (or goat cheese), pistachios and garden cress. I also added some nasturtium leaves as decoration.