Heat 30 ml olive oil in a pan and sauté finely sliced onion until translucent for beetroot soup.

Add chopped celery and minced garlic, sauté for 1 minute.

Add chopped beetroot, sauté another minute, then pour in 600 ml stock. Cover and simmer for 30–35 minutes until tender.

Meanwhile, prepare pea soup: heat 30 ml olive oil, sauté onion, celery, and garlic for 1–2 minutes, add peas and 600 ml stock, simmer 15–20 minutes.

Blend each soup separately with an immersion or regular blender until smooth. Season with salt and pepper to taste.

If made ahead, gently reheat both soups before serving.

Pour both soups simultaneously into serving bowls and create swirls with a toothpick for visual effect.

Garnish with roasted pistachios if desired and serve immediately.