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Vegan Beetroot & Parsnip Soup

1

February 11, 2016 by marksetchfield

unnamed-1.jpgServes 4, prep time 20 minutes, cooking time 45 minutes

INGREDIENTS
4 cooked beetroots diced
1 chopped parsnip
1 chopped carrot
1 handful of chopped fennel

1 pint of vegetable stock
1 tsp of dill
4 tsp of sugar
2 tbsp of red wine vinegar
Splash of Worcester sauce

Salt & pepper
1 pint of boiling water
Flaxseed oil to serve

unnamed-2.jpg
METHOD
Heat the stock in a large saucepan. Add the parsnips, fennel and carrots, boil for 15 minutes. Then add the beetroot, vinegar and dill, season and simmer for 25 minutes. Pour in a pint of boiling water; add the sugar and Worcester sauce, taste and season more if needed. Simmer for another 10 minutes then with a handheld blender blitz the soup into a smooth paste. Ladle into soup bowls and pour over some flaxseed oil, top with some fennel leaves.
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One thought on “Vegan Beetroot & Parsnip Soup

  1. Ooh yum! I’ve tried beetroot soup and I loved it 😀 I also like onion soup 🙂

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