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Sopa De Beterraba (Beetroot Soup)

Name: Sopa De Beterraba (Beetroot Soup)
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced; 3 cloves garlic, finely chopped; 1 tablespoon finely chopped ginger; 5 cups vegetable stock, divided; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; parsley (optional); canned julienned beets (optional); crusty bread (optional); preparation

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Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
5 cups vegetable stock, divided
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
parsley (optional)
canned julienned beets (optional)
crusty bread (optional)
preparation

Preparation

In a large pot, heat oil over medium heat
Sauté onion, 5 minutes
Add garlic and ginger; cook, stirring often, 5 minutes
Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes
With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency
Stir in milk, salt and pepper
Garnish with parsley and julienned beets and serve with bread, if desired
Per serving: 172 calories, 9 g fat, 6 g saturated fat, 14 g carbohydrate, 2 g fiber, 2 g protein
Recipe by @epicurious
Tip: a few pieces of avocado are a great way to mix things up! ?❤️??