Ingredients
Method
- In a large pot, sauté the chopped onion and minced garlic in a little olive oil over medium heat until softened.
- Add the chopped beetroots to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the beetroots are tender.
- Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls and top each serving with a dollop of goat cheese.
- Garnish with fresh parsley, if desired, and serve hot or chilled. Enjoy!
