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Creamy Beet Soup

10 servings


Ingredients

500-800 g beets

600 g potatoes

2 carrots

2 parsnips

500 ml canned tomatoes

2 onions

2 large apples, optional

2 liters of water

2 tablespoons olive oil

3 bay leaves

salt to taste

 

Instructions

Peel and cut the onions into quarters. Sauté with a little olive oil. Peel the beetroot, potatoes, carrots and parsnips. Quarter and seed the apples. Place all the ingredients into a large pot and bring to a boil. Simmer covered about 40-45 minutes. Blend the soup in a blender or with a hand mixer until smooth and creamy. Serve with soy yoghurt, parsley and your favorite seeds.

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