2 tablespoon tamari
1 tablespoon miso paste
4 garlic cloves, peeled
1 tablespoon fresh ginger root, grated
2 1/2 cups water (approximately)
pinch of salt & pepper
juice of 1 lemon
Heat the oven to 180 degrees Celsius. Chop the beetroots and mushrooms into chunks and place on an oven tray along with the garlic cloves. Drizzle olive oil over them and place in the oven for around 10 minutes. Take out of the oven and stir the vegetables. Place them back in the oven for around another 5-10 minutes or until they are cooked right through (cut one in half to find out).
While they are in the oven, place the tamari, miso paste, ginger, 1 1/4 cups of water and lemon juice in a food processor or blender.
Once the vegetables are cooked, removed them from the oven and place in the blender with the other ingredients. Blend until smooth. Slowly add the remaining water until it becomes a consistency you are happy with.
Pour the soup into a saucepan on a medium heat and warm the soup. Add salt and pepper to taste.