Best-Ever Beetroot Soup

1 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
2 celerey stalks, trimmed and sliced
1 large parsnip, trimmed, peeled and grated
6 small beetroot, trimmed, peeled and grated
1 wheat free vegetable bouillon powder or cube
1 tbsp cider vinegar
1 sweet potato, peeled and diced
third of a cucumber, peeled and diced
2 tbsp finely chopped fresh dill

1. Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not colored.
2. Add the parsnip, beetroot, stock cube or bouillon powder to the pan with 5 cups of cold water. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.

Number of Servings: 4

Recipe submitted by SparkPeople user DECLANSMAMA.