This lovely soup should be tried by anyone who says that they hate beetroots. I used to hate beetroots, too, until I actually started using fresh beetroots in my cooking. Give beetroots another chance!
Ruby Soup
4 beetroots
2 carrots
2 small red onions
3-4 smallish cloves of garlic
fresh ginger
fresh coriander
fresh parsley
gluten-free bouillon powder
sea salt
1. Peel the beetroots, the carrots, the onions, the garlic and the ginger, and chop them coarsely.
2. Wash the coriander and the parsley. I used a generous amount of coriander!
3. Put all the ingredients – including the bouillon powder and the salt – in a large pot, and add enough water to cover all the ingredients.
4. Cook until the beetroots and the carrots are ready.
5. Liquidise and serve.
6. Let me know if you still hate beetroots.
Annika
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