Beetroot soup with walnuts and Greek yogurt

Method​

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1. Wash the beetroots well, wrap them one by one with aluminum foil and put them in the oven at 200 ° C until they soften, check them with a knife.

2. Leave the beetroots to cool, peel them and cut them into large cubes.

3. Cut all the ingredients we need into large pieces.

4. Saute in a large saucepan with olive oil the celery, carrot, onion, garlic, ginger, parsnip.

5. Then add the beetroots, the potatoes and pour in the worcester sauce.

6. Put hot water or broth until it covers the ingredients, at least 1.5 litres.

7. Let the soup boil over medium to high heat until all the vegetables are cooked through.

8. Take all the vegetables from the pot with a slotted spoon and transfer them to the blender (in two or three portions depending on the size of our blender).

9. Start to blend and add the liquids that we left in the pot slowly so we achieve the texture we want.

10. Taste and correct the salt (in case we have excess liquid, we keep them for use in another food as a stock).

11. Serve the soup with a light yogurt, olive oil and nuts.