Beet and Potato Soup

This soup is packed full of vitamins and antioxidants, and extremely simple to make. I used a blender, but you could use a food processor or immersion blender as well.

It takes about 1 hr and 15 minutes to prepare, but most of that is the boiling time, and it makes about 6-8 appetizer servings. Also, it can be made vegetarian or vegan!

3 medium beets with their greens
3 medium gold potatoes

4 c vegetable broth
6 c water

Salt
Pepper

Half and half or soy creamer or cultured coconut milk

1. Add water and vegetable broth to a stock pot, and begin to bring to a boil. Quarter potatoes, remove beet greens, quarter beets and rinse.

2. Add chopped veggies and greens to stock pot, add salt and pepper to taste, bring to a boil and reduce heat to medium. Cover and simmer until veggies can be easily pierced with a fork.

3. With a slotted spoon remove veggies and place in a blender, food processor or separate bowl to blend. Alternate adding cream and broth until soup has reached the desired consistency. About 1/2 c cream and 1/2 c broth from boiled veggies.

4. Serve with a dollop of daiya cheese, vegan or non vegan sour cream or Garlic and Herb Boursin cheese.

Note: to experiment with flavors, roast veggies instead of boil.