This soup has the most beautiful color I've ever seen.
1 sweet onion
Salt and peppah
A pinch of Oregano
A brick of parmesan
s and p
a squeeze of lemon
Sweat your onions, carrots and celery in the bottom of the soup pan with a couple pats of butter and a Dash of olive oil (you can do this all with butter but I like the flavor of a bit of OO) While this is cooking down, slice up your beets (the smaller the chunks the faster they will cook.) Add the beets and vegetable stock until the stock comes about a half inch above the beets. Bring to a boil and cover. Turn down the heat as needed but do not bring it down to a simmer. Cook the beets for about and hour/ forty five min. (until the beets are soft) and add your seasoning. Pour this whole mixture into the blender and puree. YUM! now for the cilantro sauce
This sauce is good to make while you are waiting for the beets to soften. It tastes best when its been refrigerated for a bit. Chop up your cilantro (this can be a rough chop) and add it to the blender or food processor. Add a couple cloves of garlic and grate in some parmesan cheese. Your parmesan to yogurt ratio can change according to what kind of a parmesan punch is desired. Add your yogurt (about a cup or a lil more) and blend that baby together. YUMMMMM
When all the components are done, put them together for a delicious meal!