Beetroot and Parsnip Soup

A simple borscht style soup made with fresh boiled beetroot (2), 2 medium onions, about 100g of turnip or swede, and one medium parsnip.

All the vegetables were peeled and diced, and cooked in boiling water for about 40 minutes. After that they were mashed. I added some vegetable stock (salt will do instead), and a pinch of marjoram.

Served with a plain flatbread, or one flavoured with some diced coriander, and black pepper. Fabulous!