INGREDIENTS
Soup:
500 g
raw beetroot
2
carrots
200 g
potatoes
1/2 tbsp
olive oil
1
white onion
2
garlic cloves, crushed
1 l
vegetable stock
1 tbsp
tomato puree
2
bay leaves
1/2 tsp
thyme
salt and pepper
Toppings:
2 tbsp
creme fraiche
80 g
feta cheese
1 tbsp
parsley