Beetroot and carrot soup
This simple beetroot and carrot soup is a quick and easy broth that is healthy, vegan and immune-boosting all year round. I added cavolo nero to it, but any greens can be used – runner beans, broad beans, green beans, peas, spinach, kale etc. Serve it with wholesome crusty bread or brown rice.
Ingredients
Method
- Chop the onion, celery and garlic.
- Peel and dice the beets and carrots.
- Heat the oil in large saucepan, then sauté the onion, celery and garlic.
- Add the marjoram and caraway seeds, stir for a minute, then add the beetroot and carrot pieces. Add the stock, bring to the boil then cook for 20 minutes, until tender.
- Add the dill and vinegar. Using a stick blender, whiz until you get creamy or rustic soup.
- Add the greens and bring back to the boil. Cook for about 5 minutes.
- Serve with apple cider vinegar or sour cream and some fresh dill.