Is it hot? Introducing this refreshing summer beetroot soup which is full of colour and flavour. Serve with leaf of basil per bowl as decoration, add some sesame seeds, etc. You can find more recipes like this one in Marta Varatojo´s book “O Livro de cozinha da Marta” Enjoy!
INGREDIENTS (4 people):
- 6 medium-sized beetroots
- 2 onions
- 1 sweet potato
- 2 courgettes (peeled)
- 1 cup of watercress
- 6 leaves of fresh basil
- 1 clove of garlic
- Sea salt
- In a pot, put the grated beetroot and the other vegetables chopped into medium pieces. Add water to almost cover the vegetables. Cook about 30 minutes.
- Turn off the heat and season with sea salt, oil and basil. Blend well.
- Add 1 clove of grated garlic and the watercress leaves.
- Let stand for 10 minutes before serving.
Beetroot is rich in folic acid, potassium and vitamin C. It should not be eaten in excess because it is diuretic and it overwoks the kidneys.