2 fresh beetroot
2 fresh parsnips
3 or 4 carrots
4 or 5 garlic cloves
teaspoon of carraway seeds
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, sqeeze 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.