Hearty Beetroot Soup

"I sneezed on the beet and the beet got sicka..." - Beyoncé 🥣

I'm not going to lie; the first time I heard of beetroot soup, I was a bit scared, actually, I was horrified. I told myself, "This cannot be good.. AT ALL!!" This is me being honest and transparent with you guys: I'm not the biggest veggie fan in terms of taste. Nevertheless, they have the most beautiful natural colours, they're so bright, so vibrant; when they say you can eat the rainbow through fruits and veggies, they aren't pulling our legs.

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Ingredients

• 2 tbsp extra virgin mineral oil

• ½ yellow onion, chopped

• 2 tbsp grated ginger

• 3 garlic cloves, peeled and smashed

• Salt and freshly ground pepper

• 3 beets, peeled and chopped

• 1 potato, chopped

• ½ cup plain yogurt

• Fresh thyme leaves for garnish (optional)

Directions

1. In a medium saucepan, heat oil over medium-high heat.

2. Cook the onions, ginger, garlic and a pinch of salt for about 4 - 5 minutes, until soft.

3. Add beets, potatoes and 4 cups of water. Season with salt and pepper and bring to a simmer.

4. Cook and cover the vegetables for about 25 - 30 minutes until tender. A knife should be able to pass through the veggies easily.

5. Let cool slightly and transfer to blender. Blend until smooth adding ¼ cup water until desired consistency.

6. Top with your favourite crunchies (seeds), freshly ground black pepper and plain yoghuty

Enjoy and stay safe x

To all things tasty,

- T