250g fresh Peas
1 red Onion
1 Celery root
1 bunch Parsley
juice of half a Lemon
Prep Time: 15 Minutes
Cook Time: 45 Minutes
You know that beetroot is our favorite vegetable. Beet is helpful in many health problems, including liver detoxification. Beetroot retains its properties regardless of cooking mode. Beetroot boosts the immune system and contributes to the production of new red blood cells. I think I’ve already convinced how healthy is beetroot. Therefore I encourage you too to prepare as many recipes with beetroot. For lunch today I had a delicious beetroot and pea soup. It was wonderful on this cold weather!
Wash all vegetables and peeled them. Cut fries the vegetables.
Put onions and leeks in a pan with a little oil and water and leave them 5 minutes at medium heat.
Put carrots, beets, onions and celery in a saucepan and add boiling water. Let the vegetables simmer 30 minutes. Add the peas and potatoes. Season with salt and pepper. When potatoes are cooked, add the lemon juice. Finally put chopped parsley.
If potatoes are not cooked well, do not rush to add lemon juice so that the potatoes will remain strong. Bon Appetit!