HOW TO MAKE THE BEST BEETROOT SOUP | QUICK & FULL OF FLAVOUR -

Peel and chop all vegetables into approximately 1/2-inch (1.2-cm) cubes, and cut the onion in half.
Heat oil in the saucepan. Add all chopped vegetables, halved onion, and bay leaf. Stir fry for 3-5 min.
1 tsp Olive oil, 1 medium Beetroot, 1/2 small Parsnip, 1 medium Carrot, 1/4 medium Celeriac root, 1 medium Onion, 1 Bay leaf
Add vegetable stock, and 2 cups of water and bring to shimmer.
1 cup Vegetable stock, 2 cups Water
Add tomato paste and salt. Let it cook for 15 minutes
1 tbsp Tomato paste, 1 tsp Salt
After all the vegetables are cooked, take out the onion and put it in a liquidiser or a bowl. Add the rest of the water (1 cup) and pure or blend it.
1 cup Water
Pour blended onion back into the soup, add herbs if using. Simmer for 2 minutes, taste and add apple cider vinegar if desired.
1 tsp Apple cider vinegar, 1 tsp Basil
Alternatively, blend the whole soup if you prefer smooth textured soup.
Serve with garlic bread or croutons and a tbsp of sour cream if you desire. This is not counted in nutrition.

HOW TO MAKE THE BEST BEETROOT SOUP | QUICK & FULL OF FLAVOUR