A refreshing sour soup, rich in vegetables and flavour, which will paint your hot summer days in a vibrant shade of pink
Cut the potatoes and zucchini in medium-sized pieces and add them to a 5L pot.
Cut the carrots, parsnip, beetroot in smaller pieces and add them to the pot.
Cut the beetroot leaves in thin strips and add them to the pot, with some frozen spinach and the red lentils.
Add enough boiling water to cover all the vegetables, along with the tablespoon of oil and the teaspoon of salt and let it boil over medium fire for 25-30 minutes.
All the vegetables should be cooked by now. Add the tomatoes and canned tomatoes, the ground pepper and the chopped parsley and let it cook for maximum 5 minutes.
Take it from the stove and add the juice of a small lemon. The soup is delicious warm, but it reaches its deliciousness peak when it is cold, straight from the fridge