Beet Soup Recipe

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned about 5 minutes. Stir in beets and cook for 1 minute.

Stir in stock and season with salt and pepper. Bring to a boil; cover and simmer until the beets are tender about 20 to 30 minutes. Remove from heat and allow to cool slightly.

In batches add soup to a food processor and pulse until liquefied. Return soup to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of cream.