Serves: 4
Prep & Cooking: 30 minutes
Ingredients:
- 500g beetroot
- 1 large carrot
- 1 small leek
- ½ head celery
- 1 large potato
- 2-3 cloves garlic
From the cupboard:
- olive oil
- salt to taste
Method:
- Chop all the vegetables and boil with salt until soft.
- Add the olive oil and blitz with a hand-blender.
- Add crushed garlic.
Serve with balsamic vinegar and goats’ cheese.
Recipe and image by Pavlina.