Peel and finely chop your onion. Scrub your carrot and celery clean. Finely dice.
Set a large, lidded pot over high heat. Add a gloss of oil. Swirl your diced veg through the oil. Add a pinch of salt and pepper. Lower heat. Cook for 5 mins, stirring a few times.
Peel your beetroot. Cut into 3cm chunks. Add to the pot along with the bay and juniper. Cook for 5 mins. Add your boiling water or stock. Bring to the boil.
Pop a lid on. Cook for 25 mins or till the beetroot is tender right the way through.
Remove the bay leaves. Peel, core and dice your pear. Add it. Blend till smooth.
Taste. Adjust seasoning to your liking. Blend in a little more water or stock, to reach desired consistency.