Hearty Beetroot and Turnip Vegetable Soup

Warm up with this vibrant and nutritious beetroot and turnip soup, packed with vegetables and bursting with flavor. Perfect for a light meal or as a starter, it's both comforting and healthy.

Steps

1. In a medium pot, heat the olive oil over medium heat.
2. Add the onion, carrot, and celery. Sauté for about 5 minutes until softened.
3. Add the diced beetroot and turnip, and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, bring to a boil, then reduce to a simmer.
5. Cover and let simmer for 20-25 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
8. Serve hot, garnished with fresh parsley.

• 1 medium beetroot, peeled and diced
• 1 medium turnip, peeled and diced
• 1 small carrot, diced
• 1 stalk of celery, diced
• 1 small onion, chopped
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish