one package of pre-cooked beetroots (about 3 large ones)
2 small potatoes
2 small carrots
1 small to medium leek
2 tbsp olive oil
1 teaspoon vegetable stock
a good pinch of salt
yofu (plain soya yoghurt) and dill to serve

1. wash all your veggies, peel the carrots and potatoes
2. cut in small pieces the carrots, potatoes, leek and place them in a large saucepan
3. open the package of beetroots pouring the juice in the pan
4. then cut the beetroots and put those in the pan as well
5. add salt, the veggie bouillon and cover with water
6. bring to a boil and cook until all veggies are tender
7. blend until smooth and serve with a dollop of soya plain yoghurt plus some fresh dill or parsley

(you can also add dill to the soup while it’s cooking to boost its flavour)


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