Ingredients
500-800 g (3½ – 5¾ c.) beets
600 g (4 1/3 c.) potatoes
2 carrots
2 parsnips
500 ml (2 c.) canned tomatoes
2 onions
2 large apples, optional
2 liters (2 qts.) 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.