This delicious soup is perfect for serving to the whole family, especially children, due to its bright red/purple colour. Beets, parsnips, onions and garlic and simmered in chicken stock and seasoned with smoked sea salt to give this soup a wonderfully different flavour.
- 5 medium vac-packed beetroots
- 2 large parsnips
- 1 onion
- 2 garlic cloves
- 1 tbsp. each butter and oil
- 900ml chicken stock
- Smoked sea salt, to taste
- Black pepper
Dice the beetroots. Peel the parsnips if needed and dice. Chop the onion and mince the garlic cloves.
Heat butter and oil in a medium frying pan. Add the onion and fry until golden, soft and sweet. Add the garlic and fry for 2-3 minutes. Add the beetroots and parsnips and fry until golden, then add the chicken stock.
Simmer the soup for 30 minutes or until the vegetables are tender, then use either a hand blender or food processor to whiz the soup until smooth. Season with smoked sea salt and black pepper to taste and heat through in a clean sucepan before serving.