SARAH JAY RECIPES

Steps:

• Fry the onion and the garlic in the oil on low to medium heat for a few minutes until softened.
• Add the diced potatoes and fry lightly along with the onion and garlic mix for a few minutes. Stir frequently.
• Add the celery stalks, the beetroot and the celeriac. I always add the juice from the pack of the cooked beetroot (if using raw beetroot cook these first for 30 – 40 min and then add to this mix). Keep cooking on medium heat and stir frequently for around five minutes.
• Add the vegetable stock and bring to the boil.
• Add the cabbage and the black caraway.
• Add the remaining vegetables, bay leaves, the tomato paste and salt and pepper.
• Simmer for about 20 minutes, until the vegetables are cooked through. Stir several times. Season to taste with salt (but try and go easy with it as this is a healing soup. Try and avoid the salt altogether if you can).
• After 20 mins have passed, try the soup to see if all the vegetables are cooked through and tender. If so, take the soup off the heat and stir in the lemon juice.
• Now you are ready to serve and eat your soup! Voila!