Ingredients (2servings):

• 1 litre vegetable stock
• 1 bunch of baby beetroot leaves with stems and small beetroots
• 3 small carrots
• 2 tablespoons lemon juice
• 2 crushed cloves of garlic
• ½ teaspoon dried marjoram (GF)
• 3 tablespoons fresh dill
• 2 tablespoons vegetable oil
• 8 quail eggs
• sea salt and pepper (GF)

Scenario:

Wash the vegetables thoroughly. Peel carrots and beetroots and chop them in 1cm slices. Place in a large pot with two tablespoons vegetable oil and add vegetable stock to cover. Put over low heat and heat up the vegetables for 10minutes, stirring from time to time. Add crushed garlic and lemon juice. Be careful – don’t bring to a boil.

Cut beetroot stems and leaves and add to your soup. Season with sea salt, pepper and marjoram. Cook until tender (for a further 5-10 minutes). Then turn off the heat. Pour the soup into two bowls.

In the meantime, boil and peel the quail eggs and chop the dill to garnish the soup. Serve warm.

GF – make sure the ingredient doesn’t contain traces of gluten!