16 Oct Beet Soup
From the book: Asparagus to Zucchini
1 large onion, 2 stalks celery, 2 medium carrots. Chop and sauté in a small amount of olive oil for several minutes.
4 large beets, 1 large potato, other veggies such as: spinach, kale, carrots, or chard. Cut into chunks and steamed until very soft. Blend veggies using water from the steamer and other stock as needed until very smooth and thick.
Return to pot and reheat gently to avoid sticking. Add salt and pepper to taste. Serve with a portion of plain yogurt in center of each soup bowl.
Makes 4 to 6 servings.