INGREDIENTS

(Serves 4)

4 large fresh beetroots   
2 large fresh carrots 
a small piece of fresh ginger 
1 tbsp Lantbuljong Citrongräs & Chili from Renée Voltaire 
1 l water 
fresh lemon 
salt and pepper to taste

Ingredients Courgette Pesto: 

1 medium sized courgette 
150 g parmesan cheese 
1/2 dl olive oil 
1 pot of fresh basil 
1/2 dl hemp seeds 
salt to taste

HOW TO

Clean and cut the beetroots and carrots in to small pieces. Bring 1 litre of water to the boil. Add all the ingredients and cook until the vegetables are tender. Mix in a food processor to a smooth soup.

Cut the courgette and parmesan in to small pieces. Mix in a food processor, add the olive oil right at the end. Chop the basil fine and add this and the hemp seed to the mix. Salt to taste.