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This recipe was uploaded by cheekychia
Fry off the chopped onion, celery(and celery flower) parsnip,ginger and garlic.
Add the beetroot, chicken stock,bay leaf,salt and pepper(use veg stock for vegetarian option) Bring everything to a boil and simmer until the veggies are tender.
Let it cool slightly and puree using an immersion blender
Then add the lemon juice and stir well.
I then like to add single cream but its optional .
Serve hot with crutons and toasted sunflower seeds for a bit of crunch.