Ruby Red Soup

This soup is an excellent mix of root vegetables. A little whipped cream, yoghurt or dairy free cream in the middle of each bowlful makes it look very attractive.

Ingredients

• 1 medium onion

• 150g/1 cup beetroot (when prepared)

• 150g/1 cup carrots

• 120g/1 cup parsnips

• A little olive oil/butter/ghee

• 1 bay leaf

• 900-1000ml/4 cups vegetable stock (e.g. Marigold) or water

• 1-2 pinches sea salt (unbleached if possible)

• Optional:  Red wine or cider vinegar to enhance flavour

Method

Dice the onions; keep separate. Scrub and dice beetroot, carrot and parsnips. Peel them if they aren’t organic, or otherwise remove any very brown, crusty or bad bits.

Sauté onions until soft in a little oil, butter or ghee. Add the roots to the onions and bring to the boil in vegetable stock or water with bay leaves and let simmer until the roots are tender. Add red wine or cider vinegar to the tender roots (optional). Fish out bay leaf. Blend until smooth. Season to taste with salt and more vegetable stock powder if required. Thin if necessary with boiling water.

Serves 4-6

Tip: The smaller you chop vegetables the faster the soup is ready! If you use boiled water to add to vegetables it fastens cooking process!