INGREDIENTS
2 medium-sized beetroots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
4 cups vegetable broth
1 tbsp olive oil
Salt and black pepper to taste
Fresh parsley or dill for garnish (optional)
Instructions
Heat olive oil in a pot over medium heat. Add onion and garlic and sauté until softened.
Add chopped beetroots and ginger to the pot and cook for 5-7 minutes, stirring occasionally.
Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beetroots are tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Pour the soup into the pot and season with salt and pepper to taste.
Garnish with fresh parsley or dill and serve hot.