Name: Beetroot soup with coriander pesto
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 4.00 beetroot; 2.00 onion finely chopped; 0.00 fresh chillies 573; 250.00 ml wine dry white; 500.00 ml stock vegetable; 0.00 salt and freshly ground black pepper to taste; 125.00 ml yoghurt plain; 60.00 g fresh coriander; 100.00 g cashew nuts; 75.00 ml fresh chillies 573; 0.00 salt pinch

Recipe Disclaimer

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Ingredients (11)

4.00	beetroot
2.00	onion — finely chopped
0.00	fresh chillies — 573
250.00 ml	wine — dry white
500.00 ml	stock — vegetable
0.00	salt and freshly ground black pepper — to taste
125.00 ml	yoghurt — plain

PESTO

60.00 g	fresh coriander
100.00 g	cashew nuts
75.00 ml	fresh chillies — 573
0.00	salt — pinch

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Method:

Place the beetroot in a saucepan and add enough water to cover.
Bring to the boil and cook until soft.
Allow to cool in the cooking liquid.
Remove the skins and dice the beetroot. Set aside.
Slowly sauté the onions in a little olive oil until soft.
Add the wine and boil rapidly until reduced by half.
Add the vegetable stock and diced beetroot and bring to the boil.
Season with salt and pepper, cool slightly and process in a food processor to obtain a fairly rough texture.
Stir in the yoghurt.
Spoon the soup into bowls and garnish with coriander pesto.
Pesto
Wash the coriander and pat dry.
Process with the nuts in a food processor until smooth.
Add olive oil via the spout and process until a smooth, thick sauce is formed.
Season with salt and store in the fridge until needed.