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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 3 beetroots
  • 4 parsnips
  • 1 tsp oregano
  • 3 Tbsp tomato purée
  • 1 Knorr smoked chilli & tomato stock pot
  • 1 handful parsley or coriander or basil
  • 750 ml water

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a saucepan and gently sauté the onion and garlic, for about 8 minutes.
  3. 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.
  4. Bring to the boil, turn down the heat and simmer under a lid for about 25 minutes, until tender.
  5. 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.