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2 fresh beetroot
2 fresh parsnips
3 or 4 carrots
Onion
4 or 5 garlic cloves
teaspoon of carraway seeds
oil


Dice the beet and start roasting - they need about half an hour more than the other veg. I diced it quite small and it took an hour and a half.

After 30 mins, add the rest of the veg and garlic cloves UNPEELED. Sprinkle with caraway seeds and roast till tender.

When tender, squeeze the pulp out of the garlic and pour all the garlic, veg and juices into a saucepan. Cover with stock - bring to boil, then blitz.

You will never see a colour of soup like this - it's AWESOME!

Recipe courtesy of my darling Rosy, In Bath, UK.

Yay!

I've not made that for ages - I'm so obsessed with my juicer that my beets keep ending up in there and have no time to hit the oven. I just bought me 4 so maybe I'll save 2 for Rosy Posy soup this weekend.

It's the roasted caraway and garlic that makes this really special. My best made tried it without the stock and used water instead and it was magic.

x