Red beetroot with lemon and olives

Name: Red beetroot with lemon and olives
Yield: 4
Ingredients: Freshly ground black pepper; optional Good vinegar; optional Sea or rock salt; Juice and finely grated to of 1 organic Lemon; 0.25 tsp Vanilla powder; 0.25-0.5 tsp Chili flakes; 1 clove Finely chopped garlic; 1 l Boiling water; 1 kg Cleaned and grovhakket beetroot; 10 g Finely chopped ginger; 1-2 tbsp Extra virgin olive oil bread crumbs; 2 tsp Herbamare; 20 Green pitted olives; 5-6 drops Fish sauce

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Red beetroot with lemon and olives

		Freshly ground black pepper
	optional	Good vinegar
	optional	Sea or rock salt
		Juice and finely grated to of 1 organic Lemon
0.25	tsp	Vanilla powder
0.25-0.5	tsp	Chili flakes
1	clove	Finely chopped garlic
1	l	Boiling water
1	kg	Cleaned and grovhakket beetroot
10	g	Finely chopped ginger
1-2	tbsp	Extra virgin olive oil bread crumbs
2	tsp	Herbamare
20		Green pitted olives
5-6	drops	Fish sauce

Instructions for Red beetroot with lemon and olives

To prepare the Red beetroot with lemon and olives recipe, please follow these instructions:

Dissolve Herbamare in the boiling water.
Add garlic, olives, ginger, vanilla, fish sauce, chili and pepper as well as the beetroot.
Boil the soup for 30 minutes so that the beets get warm and tender.
Blend the soup with lemon juice and peel and raspberry and drive the soup to the fully fluffy.
Taste soup with extra salt and possibly. A little vinegar.

tips:
Beetroot with lemon is infinitely simple and delicious. The soup is completely smooth and tastes hot and cold. It stays cool for 2-3 days in the fridge. Try adding 50 gr. Finely chopped red onion, 1 teaspoon. Sweet peppers or chili or 10-15 grapes when the soup is boiled quickly.

Red beetroot with lemon and olives

Ingredients for Red beetroot with lemon and olives

Instructions for Red beetroot with lemon and olives

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