Prep Time: 10 minutes

Cook Time: 8 minutes

Serving: 4

A Word From The Cook

Thick, rich and creamy!

Ingredients

• 2 TBSP Butter
• 1  Onion (diced)
• 1  Clove Garlic (roughly chopped)
• 1  Inch Ginger Root (peeled & chopped)
• 2 Tbsp Lemon Zest
• 6  Cups Vegetable Stock
• 3  Large Golden Beets (peeled and cubed) about 2 cups
• 1   Tsp Apple Cider Vinegar
• Salt and Pepper to taste

Instructions

1. Dice the Onions, Garlic &Ginger.
2. Peel and chop the Golden Beets into dice size pieces.
3. Heat Butter in a large pot and sauté the Onion for 4-6 minutes.   Add the Garlic & Ginger and continue sautéing for another 2 minutes, then add the lemon zest.
4. Pour in the Vegetable Stock and Beets and bring to a boil.   Reduce to simmer and cook for 20 minutes.  Beets should be soft enough to puree.
5. Blend with a stick until the soup is smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve with fresh herbs and/or cream swirls.