Peel or scrub the May turnips (as you like) and cut into cubes. Wash the peppers, remove the seeds and also cut into cubes.
Heat the oil in a saucepan and let the onion become translucent. Then fill in the beetroot cubes first and then the paprika cubes. Top up with broth and cook with the lid closed until everything is soft. Puree the soup with the hand blender or in a blender. If necessary, season with salt and pepper. If the soup is too thick for you, you can fill up with broth.