Chop and fry 2 leeks, 4 garlic cloves, 1 carrot in a drizzle of olive oil. Add 500 grams of boiled beetroot, 1 table spoon of dried basil, 1 teaspoon of curcuma and 1 liter of vegetal stock. Allow to simmer for approx 30 mins. Mix until the soup is creamy. Taste, add pepper and salt. Serve with a few blanched leek rings. A bomb of vitamins and anti oxidants.