Garden Vegetable Borscht

Stolen from : How It All Vegan
Borscht

1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce

In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.

Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.

Makes 4-6 (or 3 if you are Poppy & I)