Ingredients
2 tbsp veg broth & 1 onion, diced
2 garlic cloves, finely diced or minced
1 tsp ground paprika
2 1/2 cups diced beets
2 1/2 cups mushrooms, sliced
1 carrot, diced
1L veg broth
1 x 14oz can chopped tomatoes
1 1/4 cups potatoes, cut into cubes
1 1/3 cup plain vegan yoghurt (optional)
1 cup fresh flat leaf parsley, roughly chopped
Method
Heat 2 tbsp of broth in a large saucepan, over medium heat. Fry the onion, garlic, and paprika, until softened.
Add the beets, mushrooms, carrots, and cook until softened.
Pour in the stock and tomatoes, and season with salt and pepper. Stir to combine and bring to a boil.
Reduce to a simmer, cover and cook for up to 1 hour.
Add the potatoes and cook uncovered for 20 – 30mins, or until the potatoes are tender.
Ladle into bowls, and top with a spoonful of yoghurt and chopped parsley.