Beet and carrot soup

Serves 4 as a starter

4 medium beets, peeled and chopped
2 large carrots, peeled and chopped
1 large brown onion, peeled and chopped
3 stalks celery, sliced
1 small sweet potato, diced
1 tablespoon olive oil
5 cups vegetable stock or home made bone broth
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add the onion and sauté until softened. Add all remaining vegetables and cook while stirring for 2 minutes.

Add all remaining ingredients, turn down the heat, cover the pot and simmer until all the vegetables are soft.

Process the soup until smooth and serve.