Serves 4
  • 1 red onion chopped
  • 2 garlic cloves chopped
  • 2 cups zucchini diced
  • 2 cups fennel chopped
  • 2 cups beetroot, peeled and diced
  • 2 tbsp fresh grated ginger
  • 3 cups vegetable stock
  • sea salt and pepper
  • fresh parsley for decoration and taste


Take a big pot with a bit of olive oil and cook your onion and garlic for a few minutes on medium heat. Then add the other veggies and turn them for a few more minutes before adding the water. Bring to boil and after turn the heat down and let it simmer for 20 minutes. After pour the whole thing into your food processor and blend until you get an creamy soup.

Taken from Pure Goodness by Tanja Ting available from Amazon