1Place the peeled beet roots in a pot with a water and bring to boil then simmer for 25 mins until its tender.
2Set aside to cool and cut for small pieces.
3Heat the oil in a pan. Add the onions, garlic, leek, and carrot and cook for 5 mins over low heat.
4Add the veg broth and cook for another 10 mins.
5Season with salt.
6Serve garnished with the fresh parsley.