Grate 2 beetroots and one carrot. Finely chop 1 leek 1 onion 1 sweet potato.
Soften leek and onion in table spoon of oil in a large saucepan.
Add everything else, stew for 5 minutes.
Add 1 ltr stock simmer for 3o mins add glass of wine, teaspeoon of brown sugar and juice of quarter emon. Simmer on for 10 minutes. Season.
Serve with bread and cheese.
