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soup

Soup for breakfast? Yes it is a wonderful idea. And makes for a fantastic change.

best-ever beetroot soup

If you are tired, this is the soup for you. Beetroot is a fantastic blood-builder. Try this test right now. Go to a mirror; pull down your lower eyelid and check to see the colour of your inner inside lid. If it's pale, you may need more iron. And of course, you need my best-ever soup.

serves 4
1 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
2 celery stalks, trimmed and sliced
1 large parsnip, peeled and grated
6 small raw beetroot, peeled and grated
1 wheat-free vegetable stock cube
1 tsp wheat-free vegetable bouillon powder
1 tbsp cider vinegar
1 sweet potato, peeled and diced
1/3 cucumber, peeled and diced
2 tbsp finely chopped fresh dill

1. Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured.
2. Add the parsnip, beetroot, stock cube and bouillon powder to the pan with 1.25 litres of cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.
3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.

More wonderful recipes can be found in the You Are What You Eat Cookbook.