- 6 whole beetroot
- 4 whole garlic
- 1 500 ml organic vegetable stock
- 2 Tbsp. extra virgin olive oil
- 1 1 round feta cheese
- 4 Tbsp. freshly squeezed lemon juice
- to taste pink Himalayan salt
- to taste finely ground white pepper
- 250 ml whole sunflower seeds
- 500 ml fresh Italian parsley
- 1 Tbsp. fresh ginger chopped
Roast the beets whole in a baking tray with whole cloves of garlic, salt, pepper and olive oil. The temperature should be high (200 degrees) and you want the beetroot to be just slightly blackened for a smoky flavour (+- 40mins). Be sure to remove the garlic cloves before they burn as they will cook far quicker than the beetroot.
Once you have removed the roast garlic, place in a pot with the vegetable stock and allow to simmer. When the beetroot are soft and slightly blackened - remove from the oven and allow to cool so you can peel them with ease.
Chop the beetroot and add it to the liquid and allow to simmer for another 10 minutes. At this point crumble in the feta and remove from the heat. Blend until smooth and add more stock if the mixture is too thick.
For the parsley pesto blend the parsley, 1 Tbsp. olive oil, 2 Tbsp lemon juice, sunflower seeds, ginger, salt and pepper in a food processor or using a handheld blender. Warm water may be added gradually for a looser consistency. This pesto can be made using a combination of any fresh herb and nuts or seeds of your choice.
To serve - plate the soup topped with little balls of pesto - which will explode in your mouth!