Ricebeet is carefree and happy Beetroot, he loves to make his friends laugh on Ricetown farm! Anna Fracassi from @lennesimoblog loves to mix flavours and textures when she creates recipies. Anna has had a food blog since 2011 and loves to use her cooking to learn about different gastronomic culstures around the worlk. This is one of her favourite family recipes, which she makes every year as a starter on Christmas day and other special occasions! Ricebeet Soup Recipe Ingredients for 2 people:

  • 250 g of boiled beets
  • 1 boiled potato
  • 1 boiled potato
  • 1 clove of garlic
  • 500 ml of vegetable broth
  • 100 g of fresh goat's cheese
  • A bunch of time 
  • 3 tablespoons of seed oil
  • A tablespoon of olive oil
  • Pink pepper to taste
    • Instructions:

  • Heat some olive oil in a saucepan and cook the garlic and onion until soft. 
  • Add the diced beetroot and boiled potato to the pan. Cook for a few minutes.
  • Add the broth to the pan and let everything cook for 15 minutes.
  • In the meantime, heat the seed oil in a pan and fry the thyme. Softer branches can be left whole, but not larger ones. Once crispy, transfer the thyme onto a sheet of kitchen paper to dry the excess oil. 
  • Blend the beetroot soup until smooth.
  • Serving suggestion: top your beetroot soup with some goat cheese balls sprinkled with the fried thym, a drizzle of olive oil and a pinch of pink pepper.

    •  Did you know? Beetroots are rich in mineral salts (sodium, calcium, potassium, iron, magnesium and phospho) and vitamins (A, C and group B). We hope that you enjoyed making this Ricebeet soup recipe.

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