Monochromatic Red Soup

1. 1

   Clean and peel the beetroots.

2. 2

   Wash and slice the leeks.

3. 3

   Grate the beetroots and place in a saucepan of cold salted water. Bring to a boil.

4. 4

   Add the leeks and continue cooking.

5. 5

   When the water starts boiling again, add the quinoa, and cook until tender and plump (f necessary, add more water).

6. 6

   Adjust the seasoning.

7. 7

   When ready to serve, sprinkle some dukkah espelette pepper over the soup.

No additional tips available.