- 1 large onion, chopped
- 1 TBSP extra virgin olive oil
- 3 medium beets, peeled and diced
- 14 ounces vegetable broth
- 1/2 tsp salt
- Greek or plain whole-milk yogurt (mix the latter with sour cream)
Sauté onion in olive oil until golden. Add beets, broth, and salt. Bring to a boil. Reduce heat, and simmer for 20 minutes, or until beets are tender.
Puree mixture with a hand blender or in a blender until smooth. Whisk 1⁄2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.
In South Central PA, you can get dairy products from here.
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.