Today I fancied making soup but was unsure what kind so I headed to the shops and I ending up picking up some beetroot, parsnip, fennel and ginger. (Beetroot being a favourite of mine at the minute.) I got home and came up with this wonderful gluten and dairy free creation to warm me up on a cold day. 

Roasted beetroot, parsnip and fennel soup

(serves 2)

Ingredients:

2 large beetroots

2 parsnips

1/2 fennel bulb

1 inch of ginger, grated

1/4 teaspoon turmeric

1/4 teaspoon rosemary

1 tablespoon of your preferred oil (I use rapeseed) 

2 cups cold water

Method:

1. Preheat the oven to 200 degrees.

2. Peel and chop the beetroot, parsnip and fennel into small chunks. 

3. Spread out onto a baking tray and drizzle with oil, making sure all the veg is covered. Roast for 30-45 minutes. (You may need to take the parsnip and fennel out at 30 minutes, beetroot may take a bit longer.) 

5. Pour the soup into a pan and heat for about 5-7 minutes until piping hot. You may want to add more water depending on the consistency you like your soup.