For this soup you will need:

1 onion

1 garlic clove

1 handful of parsley root (or 2 parsnips)

1 handful of dandelion roots

1 sweet potato

1 tsp of chilli or hot paprika

2 tsp of vegetable stock powder

½ tsp salt Pepper to season

Diced raw beetroot and roughly chopped garlic mustard to garnish.

Method:

Roughly chop the onion and the garlic then add to a hot pan with some oil. Once they start to brown (2-3mins), top up with water, add the stock and chilli, then throw in the roots. Allow to simmer until earthy fragrance begins to spill from the pot (5mins). Add roughly diced sweet potato and then top up with extra water to cover the ingredients. Taste and add salt and pepper according to taste. The Chilli will ease in taking away some bitter flavours from the roots. Once the potato is soft, blend the ingredients into a creamy texture. Top with fresh garlic mustard and sprinkle with diced raw beets!