Winter Beetroot Soup

Step 1:

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Step 2:

Add chopped onions and cook until softened.
Stir in frozen beetroot, carrots, and potatoes.

Step 3:

Pour in vegetable broth and add dried thyme and rosemary. Season with salt and pepper, to taste.

Step 4:

Bring the soup to a simmer, then reduce the heat and let it cook for about 1 hour and 30 minutes, or until the vegetables are tender.

Step 5:

If it is cool enough, you can start your blending process and blend it to your choice of consistency. Once the soup is ready, ladle it into bowls and garnish with fresh parsley.