3 large raw beets

1 large carrot and celery stalk

2 garlic cloves

2 fresh chilli peppers

1 ts freshly grated ginger

1 tbs olive oil

Heat the oil in a large pot and add the peppers and garlic. Chop the vegetables and add enough water into the pot for the vegetables to be covered. Boil softly untill everything is soft. Add water and mix into a soup, using a blender or potato masher. Reheat and enjoy with any of your favorite soup topping (like crispy chickpeas or oyser mushrooms fried with fresh sage and parsley and topped with balsamic vinegar).

Extra: add 400 ml full fat coconut milk instead of water