beet soup

3 TBSP oil
6 beets peeled and sliced
1 med onion, chopped
3 cloves garlic, chopped
1 sprig dill, stems removed
600 mL beef stock
Plain yogurt or cream for serving

Heat oil in large soup pot over medium heat. Add onions and garlic, heat until soft but not brown, about 5 mins. Add sliced beets (the more thinly sliced the quicker to cook) and heat another 1 minute, stirring constantly. Add the beef stock, dill (one stem, sprigs only), reduce heat, cover and simmer approximately 20-30 mins until beets are cooked through and tender. Remove from heat and allow to cool slightly. Transfer soup to blender or food processor in batches, blending until liquefied. Return soup to pot and heat through. Serve hot, with a teaspoon of yogurt added at serving for extra creaminess.

Number of Servings: 6

Recipe submitted by SparkPeople user ALJHANSON.