This soup is sweet and earthy with a bit of a kick, great with homemade bread.
1 tbsp olive oil
1 small onion, diced
2 large parsnips/ 4 small parsnips, peeled and diced up small
1 thumb sized piece of ginger, finely grated
1 clove garlic, finely grated
4 cooked beetroot in natural juices, not vinegar, diced
2 bay leafs
4 cups vegetables stock
pinch of chili flakes
Salt and pepper to taste
Saute the onion and parsnips until the onion is softened, add in the garlic and ginger and saute for a few minutes more before adding the beetroot bay leafs a stock. Bring to the boil, then reduce to a simmer and pop the lid on, cook for about 15- 20 minutes until parsnips are cooked, test by poking the chunks with a knife to see if they are cooked. Remove the bay leafs, allow to cool and blend with an immersion blender, heat through before serving. Serve with crusty bread, and enjoy!