170.Beetroot soup : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

For four people

1 pint / 550 ml vegetable stock

8 oz / 225 g beetroot, chopped

4 oz / 100 g carrot, chopped

4 oz / 100 g onion, chopped

2 cloves garlic, crushed

2 tablespoons olive oil

salt to taste


  • Fry all the vegetables, gently, in the oil for five minutes.

  • Add the beetroot and other vegetables to the stock and bring to the boil.

  • Simmer gently for 40 minutes.

  • Allow to cool slightly, then liquidise.

  • Serve with any bread.