Beetroot and parsnip soup
This beetroot and parsnip soup is very simple, healthy and hearty. You can add some ginger, if you want it a bit more zingy. Serve with crusty bread.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a saucepan and gently sauté the onion and garlic, for about 8 minutes.
- Meanwhile, peel and dice the parsnips and beetroots. Add these to the pan, together with the oregano and tomato purée. Stir for a minute, then add the water and stock pot.
- Bring to the boil, turn down the heat and simmer under a lid for about 25 minutes, until tender.
- Turn off the heat, add the herbs then whiz with a hand-held blender or in a liquidiser until you get a smooth, creamy soup. Add some more stock if it’s too thick.