• 600 g beetroot 
• 1 leak
• 1 stalk of celery
• 2 cloves of garlic 
• 1 tablespoon olive oil
• 2 bay leaves
• 1 l. vegetable broth
• 1 lime
• 1 chili
• Thyme
• Salt and black pepper 
• Parsley

Cut beetroots and leak in smaller pieces. Chop garlic and chili. Heat the olive oil in a pot. Saute the vegetables and garlic. Add the vegetable broth, thyme, chili and bay leaves. Let the dish simmer under a lid for about 40 min. till the beetroot are cooked. Remove the bay leaves from the dish. Blend the ingredients and add lime juice. Spice with salt and pepper. Serve the soup with bread and chopped parsley.

Enjoy the meal!

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