Beet Soup

Yield: 4-6 Servings

One of our members loves this recipe from the Asparagus to Zucchini Cookbook.

Ingredients
1 large onion, chopped
olive oil
vegetable or chicken stock
4 large beets, cubed
1 large potato, cubed
other vegetables: celery spinach, carrots, kale, chard, etc, chopped
salt and pepper to taste
plain yogurt

Procedure
Saute onion for a few minutes in olive oil in a large pot. Add the other vegetables (except leafy green which would be added near the end) and saute until fragrant. Add stock and simmer until vegetables are tender. Add salt and pepper and serve each bowl with a generous portion of yogurt in the center of the soup.