Bloody beetroots soup

* 3 beetroots
* 2 leeks
* 1 potato
* 1 liter/4 cups vegetable broth
* 1 dl / 1/2 cup  passata
* Spice mixture that includes: mint, lime, paprika, pepper and salt

Chop the leeks into small pieces and saute in some oil.
Peel the beetroot and cut  into cubes of approximately 1 to 2 cm.
Peel the potato and cut them also into cubes of about 1 to 2 cm.
Add both to the leeks.

Now add the vegetable stock.

Bring to a boil and let simmer for half an hour.

Take away from the heat and blend the soup.

Put back on heat and stir in the passata and  spices.

Reheat the soup for about five minutes but make sure it doesn’t boil.

A big thanks goes  to Y. for the naming of the recipe.



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