Beetroot and Carrot Soup

2 Leeks

4 large carrots

1 large beetroot

1 litre water

1 tsp pink salt

1 tsp turmeric

1/2 tsp paprika

1/4 tsp black pepper

1 tsp chia seeds

Brown the leeks in a tablespoon of avocado oil.

Peel and chop the carrots.

Peel and dice the beetroot.

Add the carrot and beet into the pan.

Cook slow and low for five minutes.

Add in the water and seasoning.

Bring to the boil and simmer for fifteen minutes.

Allow to cool slightly and pour into a blender.

Pour into bowls and sprinkle with chia seeds.

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