Pretty beetroot soup

I never felt this way or that about beetroots but this soup made me love them! 

The recipe is adapted from Finnish vegetarian food blog Vegemisiä. It's now one of our dinner table classics – and I bet it's really nutritious with all those soy beans. Make sure they're organic so they're not genetically manipulated and don't contain pesticide residues.

Note: You'll have to have pre-soaked and boiled soy beans at the ready for this recipe.

Beetroot soup with goat cheese

1 big onion
3 garlic cloves
1 l water
500g beetroot
500g potatoes
400ml soaked and boiled soy beans
125 g soft goat's cheese (or blue cheese)
Salt and pepper to taste

Fry onion and garlic until soft, add 1 litre of water (stock cube or salt optional), bring to the boil and add the chopped beetroot. Boil for about 25 minutes. Peel and chop your potatoes while waiting. Add them and boil for another 15-20 minutes, until both are soft. Add beans, spices and cheese, let simmer for a few minutes so the flavours settle. Serve hot – YUM!