- 1 tbsp light olive oil
- 75 g finely chopped onions
- 175 g chopped carrots
- 150 g parsnips, finely chopped
- 1/2 tsp ground coriander
- 800 ml vegetable stock
- 350 g cooked beetroot
- 4 tsp finely chopped dill
Beetroot/parsnip soup
Ingredients
Method
Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes.
Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.
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