Beautiful Borscht

• 4 large Beetroots
• 1 Carrot
• 1 Parsnip
• 1 Leek
• 1 Onion
• 3 Bay Leaves
• 1 1/2 tsp Allspice
• 1/2 cup Lemon Juice
• 1 1/2 liter Vegetable Stock
• 2 tbsp Low-Fat Natural Yoghurt
• 1 handful Flat-Leaf Italian Parsley

1. Bring roughly chopped vegetables, bay leaves, allspice, lemon juice & stock to a boil in a large saucepan.
2. Reduce heat & simmer for 45 minutes.
3. Allow to cool slightly, then remove bay leaves and puree using a blender or hand-held processor.
4. Season to taste.
5. Gently reheat soup and serve with dollop of low-fat yoghurt & a sprinkling of parsley.
6. This soup can also be served cold.

beetroots, carrot, onion, bay leaves, allspice, lemon juice, vegetable stock, yoghurt, handful

Taken from cookpad.com/us/recipes/333344-beautiful-borscht (may not work)