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.