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This recipe comes from the You Are What You Eat Cookbook by Gillian McKeith. The parsnip can be exchanged for carrot but don't leave out the sweet potato unless you really can't stand it as it makes the soup delicious.

Beetroot Soup

1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
2 celery stalks, sliced
1 large parsnip, grated
6 small raw beetroot, trimmed, peeled and diced
1 vegetable stock cube
1 tsp veg bouillon
1 tbsp cider vinegar (optional)
1 sweet potato, diced
third of cucumber, diced
2 tbsp finely chopped fresh dill

1. Place the oil, onion, garlic and celery in a large saucepan with 3 tbsps 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 to the pan with 2 pints 1.1L 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 piered with a knife.

4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.