Beetroot Soup

Delicious, colourful and warming beetroot soup, with chunks of potatoes, carrots and chicken.

Ingredients

• RYVITA^® Multigrain Crispbread
• 4 large beets
• 2 carrots
• 4 large potatoes
• 2 chicken legs
• 1l chicken stock
• spices: salt, pepper, all spice, bayleaf
• handfull of fresh parsley
• 2 tbl spoons of flour

Method

Wash the beets, cook and cool. Wash the chicken. Peeled carrots cut and cook together with chicken legs in 1l of chicken stock. Peeled potatoes cut into cubes and add when carrots are half cooked. Add seasoning, all spice and bayleafs. Remove cooked chicken from the broth and after it cools down divide into segments. Cold beets peel, grate and add to broth when vegetables are cooked. Boil for awhile. If necessary replace stock. Stir the flour in half a glass of cold water. Thicken soup. Before serving soup, add chicken pieces and chopped parsley.