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Beetroot soup with coriander pesto

Recipe from: 8/21/2003 12:00:00 AM

Ingredients 12
Servings 6


  • 4
    large beetroot, scrubbed
  • 2
    onions, finely chopped
  • olive oil
  • 250
    dry white wine
  • 500
    vegetable stock
  • salt and pepper to taste
  • 125
    plain yoghurt
  • 60
    fresh coriander
  • 100
    cashew nuts or pine nuts
  • 75
    olive oil
  • pinch salt


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.
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.

Read more on: soup  |  sauté

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