Beetroot soup

Add salt to taste and spices to the bone broth (1 liter): turmeric (1/2 tsp), minced garlic (2 cloves), saffron (a pinch).

Sauté the onion (1 piece) in avocado oil (1 tbsp). Add the sauté to the broth along with diced beets (400 g).

Cook for 20–30 minutes over medium heat.

At the end, add lemon juice (1 tbsp) and simmer for another 10 minutes on low heat.

When serving, sprinkle with fresh herbs (a bunch).