Need to do ratios, too much potato and beets 2 table sp Avocado oil 1 Red Onion (ignored) 2 garlic clove 2 cup Beets 2 cup Potatoes 4 cup Vegetable brooth (maybe use chicken brooth) 1/2 tea sp Thyme 1 tea sp Lemon juice 1 tea sp Vinegar (not sure) 1 cup Optional: Chickpeas Seasoning variation: Cayenne pepper and cumin Heat the avocado oil in a pot on medium-high heat. Add the leeks and onion and let cook for 3-4 minutes on medium heat Next, add the garlic and let cook another 2-3 minutes. Add the potatoes, beets, vegetable broth, cayenne pepper, and cumin and bring to a boil. Cover and let simmer for 20-25 minutes, or until the potatoes and beets are tender. Using a blender, or hand blender, blend the soup until smooth. Season with salt & pepper to taste. ------------------------------------------------------------ Recipe 1 2 heaping cups chopped purple beets (~2 medium beets) 2 cups chopped red potatoes (2 medium potatoes) 1 red onion, small diced (1 heaping cup) 1/2 teaspoon salt 1 tablespoon + 1 teaspoon red wine vinegar (separated) 4 cups low-sodium vegetable broth (plus extra if needed) 1 teaspoon lemon juice 1/2 teaspoon dried thyme Optional additions: 1 cup cooked chickpeas and 1 cup baby spinach Recipe 2 2 tbsp avocado oil (or vegetable oil 2 leeks, chopped 1 small onion, chopped, 4 garlic cloves, chopped 3 medium potatoes, peeled and chopped 3 small beets (or 2 larger), peeled and chopped 4 cups vegetable broth 1/4 tsp cayenne pepper 1/2 tsp cumin salt & pepper to taste * Heat the avocado oil in a pot on medium-high heat. * Add the leeks and onion and let cook for 3-4 minutes on medium heat * Next, add the garlic and let cook another 2-3 minutes. * Add the potatoes, beets, vegetable broth, cayenne pepper, and cumin and bring to a boil. * Cover and let simmer for 20-25 minutes, or until the potatoes and beets are tender. * Using a blender, or hand blender, blend the soup until smooth. * Season with salt & pepper to taste. Recipe 3 2 cups chopped red/purple beets ~2 medium beets 2 cups chopped red potatoes (peel on or off) 2 medium potatoes 1 red onion roughly chopped (1 heaping cup) 2 garlic cloves minced ¾ teaspoon dried thyme Pinch red pepper flakes 4 cups low-sodium vegetable broth 1 teaspoon balsamic vinegar 2 teaspoons red wine vinegar ½ teaspoon salt or to taste Optional additions: 1 cup cooked or canned chickpeas drained and rinsed 1 cup baby spinach Optional Garnishes 1-2 teaspoons tahini per bowl or thinned Sour Cream see notes Fresh thyme for serving * Preheat the oven to 425°F and line a large baking sheet with parchment paper. * Peel the beets. Wash and scrub the potatoes but leave the peels on. Chop the beet and potato so they are roughly the same size. Spread the chopped beet and potato on the baking sheet and roast in the oven for 40-45 minutes until you can just pierce the beet with a fork. The larger you chop them the longer they will take in the oven. When the beets and potato are done set aside and begin the soup. * In a large pot, sauté the onion with a few tablespoons of water until the onion begins to soften, about 5 minutes. Add the garlic, thyme, and red pepper flakes and cook for another minute. Now add the roasted beet and potato and vegetable broth and bring to a simmer. Simmer uncovered for a few minutes. * Turn the heat off and transfer the soup to a blender. Add the vinegars and ½ teaspoon salt and blend until smooth. Be careful not to overfill the blender, keep it at about ⅔ full. Blend the soup in batches if you must. Taste and reseason as needed * Pour the soup into bowls right from the blender container or return to the pot and keep warmed on low heat until needed. Add a dollop of thinned sour cream or tahini to each bowl and drag it through to create a swirl effect. Garnish with fresh thyme if desired.