Makes: 4 bowls Prep and cooking: 45 min
Ingredients:
- 400-500g beetroot
- 200g carrots
- 1 onion
- 2-3 stalks celery
- 1/2 head cabbage (any summer variety)
- Handful of parsley
From the cupboard:
- Salt to taste
- Cooking oil
- Black pepper
Method:
- Wash the beetroots and chop into cubes. Slice the carrots, mince the onion and celery. Stir fry for about 10-15 minutes. Season with salt and add boiling water. Leave to cook.
- Meanwhile chop the cabbage, ready to be added to your soup
- When the beetroots are half cooked add the cabbage and cook for about 10-15 minutes
- Add the minced parsley and black pepper at the end.