Creamy Beet Soup with Feta Cheese Recipe | Zucchi
A dish that will brighten up a winter day and make you smile when you taste it. A delight to the eyes and the taste-buds, this soup has the special touch of Zucchi flavored oils.

Ingredients

  • 17.6 OZ (500 G) /

    Cooked beets, peeled and diced

  • 17.6 OZ (500 G) /

    Potatoes, peeled and diced

  • 7 OZ (200 G) /

    Feta cheese, diced

  • 1 clove /

    Garlic, roughly chopped

  • AS NEEDED /

    EUROPEAN UNION SUSTAINABLE EXTRA VIRGIN OLIVE OIL 500 ML

    heritage Find out more
  • AS NEEDED /

    EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOR

    chily_pepper Find out more
  • 1 /

    Orange, cut into julienne strips

  • 1 Sprig of /

    mint, stem removed and chopped

  • 1 tablespoon /

    Sunflower seeds

  • TO TASTE /

    Salt

Discover more recipes

Instructions

Heat two tablespoons of Zucchi extra virgin olive oil, add the garlic and cook over medium heat. Add the beet, potatoes and salt to taste. Cook over high heat for a couple of minutes. Add two cups of water and bring to a boil. Cover and turn down the heat to low; simmer for about 20 minutes.
Place the feta in a bowl. Add one tablespoon of Zucchi chilli-flavored extra virgin olive oil and the mint then cover with plastic wrap and marinate in the fridge.

When the vegetables are soft, take the pan off the heat and blend with an immersion mixer or blender until creamy. Add salt as necessary and let cool for a few minutes.

Divide the soup in the bowls and top with feta cheese. Garnish with sunflower seeds, a few mint leaves and orange peels. Complete the dish with a swirl of Sinfonia oil and serve.

THE CHEF:

ZUCCHI

The recipes suggested by Zucchi promote the culture of olive oil, a real art which expresses all the values of Italian quality and passion.