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.