Beetroot stew

I had made this stew/soup last month to chase the sniffles away. It was very comforting and nourishing.

Ingredients

(All the vegetables finely chopped)

1 turnip

1 parsnip

1 beetroot

1 onion

4 cloves of garlic

2 medium carrots

1 green stem of leek

1 small celery stick

dill, parsley, cilantro

1 stick of cinnamon and 1 bay leaf
half cup cubed tofu

salt and white pepper to taste

1 tbsp sugar 

Mixed italian herbs (optional)

Juice of 1 lemon

4- cups of water (or as needed)

olive oil

Method

Heat some oil in a pressure cooker and add onion. Cook for a few minutes then add the garlic, cinnamon and bay leaf. Cook for a little while and then add the rest of the vegetables, salt, sugar and herbs. Cover the lid of the pressure cooker and let it cook for a while ( I cooked it for 2 whistles).  When it is done add the tofu and juice of lemon.