[FOOD] Colorful and Invigorating Beetroot Soup 🥄🥕

Today I woke up to a gray and cold autumn day and to my disappointment I noticed that I had contracted a nasty flu. After taking a couple of aspirins and drinking plenty of water I admitted my defeat and went to bed again. Some four hours later I felt hunger tearing into my empty body. "Soup!" was my first thought. Simple to prepare. A lot of liquid. Easy on the stomach. This particular soup is also rich in iron, from both the beetroot and spinach.

• 3 onions cut in boats
• 2 cloves of garlic, sliced
• 3-4 large beetroots cut in rough pieces
• 3 carrots cut in rough chunks
• 3-4 large potatoes cut in rough chunks
• 5 deciliters (~2 cups) of chicken stock
• 5 deciliters (~2 cups) of water
• 500 grams of fresh baby spinach
• Freshly ground white pepper
• 2 bay leaves
• Juice from 1 lemon (both for the vitamin C and the taste)

1. Sauté the onion and garlic until translucent in a large pot.
2. Add the beetroots, carrots and potatoes and stir for a couple of minutes.
3. Add the bay leaves and pour the stock and water in and allow to cook under a lid for about 15 minutes (or until vegetables are soft.)
4. Season with white pepper and salt.
5. Stir in the baby spinach and allow it to take up the liquid and shrink slightly for a minute.
6. Squeeze in the juice of one lemon.
7. Serve with a rustic farmer's bread.

  Bon appetit!

 -SteemSwede