Beetroot and Green Veggies

Greens Soups, Beetroot cream and Chickpeas

For both these recipes you'll need loads of veggies! The green soup and the beetroot are used in different ways.

For the green soup:

- 4 leeks

- 1 courgette

- handful of spinach

- 10 mini potatoes

- basil.

Chop these veggies and boil them for 10-15 minutes. Then drain a bit of water (or put it aside if you want to boil some cereals later for example) and blend altogether adding a few leaves of basil. Add Chickpeas and some beetroot cream (recipe below) before serving.

For the beetroot balls:

- 4 beetroots

- spelt flour

- 1 onion

- ground nuts

- gomasio (if you don't have it, you can grind some sesame seeds with salt).

Preheat the oven at 200 C. Pan fry the chopped onion, once it is saute' add the pre-boiled beetroots. After roughly 10 minutes blend these together, add some ground nuts and salt to this cream and stir gently. In a bowl, mix the beetroot with some flour (~50 g, add more if needed) until the mixture thickens. Make some balls and roll them on gomasio. Once ready, put them in a greased baking tin and bake for 15 minutes.