members recipes

Ingredients
5 to 6 raw Beetroot – diced(can use cooked)
2 Parsnips – diced
1/2 Celery stick – diced + celery flower(leafy part inside celery )
Fresh Ginger
Bay Leaf
Sea Salt & White Pepper, to taste
chicken Stock
1 clove of garlic crushed
1 lemon
150 ml single cream
good glug of olive oil
croutons and sunflower seeds to garnish

Method
In a pan melt the butter in olive oil.
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.