Beetroot soup with cheese and radish

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 onion
• 2 cloves of garlic
• 2¼ lbs beets
• 6 cups vegetable broth
• 1 half sourdough bread
• 4 oz radishes
• 4 oz feta cheese

TOOLS

• 1 knife
• 1 mortar
• 1 peeler
• 1 saucepan
• 1 spoon
• 1 grill
• 1 baking sheet
• 1 hand blender
• 4 bowls

Peel the onion and garlic. Finely chop the peeled onion.

Crush the peeled garlic with a mortar.

Peel the beets with a peeler. Then cut them into small cubes.

Peel and dice the radishes. Crumble the feta cheese with a spoon and cut the sourdough bread into cubes.

Drizzle 1 tbsp of olive oil over a saucepan and turn on the heat. Add the chopped onions to the saucepan and cook for 5 minutes. Then add the crushed garlic and cook for 1 minute. Stir with a spoon, then add the diced beets and cook for another 15 minutes. Add the vegetable broth, salt, and black pepper. Cook for 30 more minutes, stirring with a spoon. Remove from the heat and blend with a hand blender to get a soup.

Place the sourdough bread cubes on a baking sheet. Drizzle with the remaining olive oil.

Preheat the grill for 15 minutes.

Place the baking sheet on a hot grill. Grill for 2 minutes to get semi-grilled croutons.

Flip the semi-grilled croutons with a spoon and grill until golden. Then remove from the heat.

Ladle the soup into bowls. Top with golden croutons, radish slices, and crumbled feta cheese.

It’s ready to be served !