Pumpkin and Beetroot soup

Ingredients:

• Pumpkin: About 1 cup, peeled and diced
• Spinach: A handful, chopped
• Beetroot: 1 medium-sized, peeled and cubed
• Onion: 1 medium-sized, finely chopped
• Parsnips: 2 small parsnips, peeled and sliced
• Garlic: 2 cloves, minced
• Vegetable Stock: 4 cups
• Olive Oil: 2 tablespoons
• Salt: To taste
• Black Pepper: To taste
• Fresh Herbs (optional): Parsley or dill for garnish

Instructions:

1. Sauté the Aromatics:
   • Heat olive oil in a large soup pot over medium heat.
   • Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
2. Add the Vegetables:
   • Toss in the diced pumpkin, cubed beetroot, and sliced parsnips.
   • Stir well to coat the vegetables with the aromatic base.
3. Pour in the Vegetable Stock:
   • Add the vegetable stock to the pot, covering the vegetables.
   • Bring the mixture to a gentle simmer.
4. Cook Until Tender:
   • Let the soup simmer for about 20-25 minutes or until the vegetables are tender.
5. Add Spinach:
   • Stir in the chopped spinach during the last 5 minutes of cooking. Spinach cooks quickly and retains its vibrant color.
6. Season and Serve:
   • Season the soup with salt and black pepper according to your taste.
   • Ladle the warm soup into bowls.
   • Garnish with fresh herbs like parsley or dill.
7. Enjoy!: