Beetroot, carrot and parsnip soup

    1 hour 10 minutes

    A vegetable soup that is easy to make with three vegetables that give vibrant colour and great nutrients.


    Queensland, Australia
    10 people made this

    Makes: 3 litres

    • 4 tablespoons of olive oil
    • 2 onions finely chopped
    • 2 cloves garlic crushed
    • 1 red chilli finely chopped
    • 2 beetroots quartered and sliced
    • 2 carrots sliced
    • 1 parsnip sliced
    • 2 litres water or vegetable stock
    • salt and pepper
    • 200 ml natural yoghurt to serve
    • parsley to garnish

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Heat oil on low heat and cook onion, garlic and chilli for a couple of minutes. Don't brown.
    2. Add all the vegetables, keep heat low and continue to cook for 15 minutes, stirring occasionally.
    3. Add water or stock and bring to boil. Simmer for 30 minutes until vegetables are tender.
    4. Puree with a blender. Season with salt and pepper and serve with natural yoghurt and parsley.

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