Creamy Beet Soup with Feta Cheese

Name: Creamy Beet Soup with Feta Cheese
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves 4
Ingredients: 17.6 ounces cooked beets, peeled and diced; 17.6 ounces potatoes, peeled and diced; 7 ounces feta cheese, diced; 1 clove garlic, roughly chopped; as needed 100% Italiano Sustainable Extra Virgin Olive Oil; as needed Chili Pepper-Flavored Extra Virgin Olive Oil; 1 orange, cut into julienne strips; 1 sprig of mint, stem removed and chopped; 1 tablespoon Sunflower seeds; to taste Salt

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.

COOK TIME	20 minutes
PREP TIME	40 minutes

SKILL LEVEL	Medium
SERVES	4

We recommend…

CHILI PEPPER FLAVORED EXTRA VIRGIN OLIVE OIL

Kick things up a notch in this recipe by using our spicy chili pepper extra virgin olive oil, infused with real dried chili peppers.

INGREDIENTS

17.6 ounces / cooked beets, peeled and diced
17.6 ounces / potatoes, peeled and diced
7 ounces / feta cheese, diced
1 clove / garlic, roughly chopped
as needed / 100% Italiano Sustainable Extra Virgin Olive Oil
as needed / Chili Pepper-Flavored Extra Virgin Olive Oil
1 / orange, cut into julienne strips
1 sprig of / mint, stem removed and chopped
1 tablespoon / Sunflower seeds
to taste / Salt

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 chili-flavored extra virgin olive oil and the mint then cover with plastic wrap and marinate in the fridge for 30 minutes.

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.