for 4 person

Soup

1 tbsp	olive oil
1	red onion, roughly chopped
1	garlic clove, roughly chopped
1 ½ tbsp	ginger, roughly chopped
750 g	boiled beets, chopped
1 ¼ litre	water
1 tsp	Dukkah (spice mix)
1 tsp	salt
2 tbsp	lemon juice

Nuts

40 g	pecan nuts
2 tbsp	linseed
4 tbsp	sugar
½ tbsp	lemon juice

Garnish

3 tbsp	crème fraîche
50 g	vegetable crisps (e.g. beetroot crisps)
1 tbsp	chervil leaves

How it's done

Soup

Heat the oil in a pan. Add the onions, garlic and ginger and sauté for approx. 2 mins. Add the beetroot, cook briefly, pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Pour in the lemon juice, simmer for approx. 2 mins., blend the soup until smooth.

Nuts

Toast the nuts and linseed in a pan over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar and lemon juice has dissolved. Remove the pan from the heat, immediately tip the nuts out onto a sheet of baking paper, allow to cool. Coarsely chop the nuts.

Garnish

Serve the soup in bowls, garnish with crème fraîche, nuts, crisps and chervil.

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