• Put peeled and diced carrots, beets, parsnips cut into four pieces, apples without skin and seed nests to a pot.
• In a pan, on a drop of olive oil, fry onion cut in four parts, and vegetables.
• Pour about 3 liters of water, cook until soft. Season to taste with herbs, lemon juice and tomato concentrate.
• Blend. Serve with natural yogurt blob mixed with horseradish and fresh dill. You can sprinkle with pumpkin seeds or sunflower seeds.

Parsley has an intense flavor, so I fish out part of it before blending.