Linda’s Pink Soup

Recipe suggested by Wine Club Member Linda Wilkinson

Peel and chop
2 Beetroot
3 Parsnip
½ Sweet Potato
½ Red Onion

Put these ingredients into a saucepan with 2 cups of chicken (or vegetable) stock and ¼ cup lentils and cook until the vegetables are soft.

Vitamise and then serve with a dollop of sour cream and a glass of Pfeiffer Classic Rutherglen Tawny.

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