Ginger and fresh thyme are paired with colourful beets in this soup.
Makes 4 to 6 portions.
6 cups chicken broth
6 medium size beets
1 medium size onion
2 garlic cloves
3 tablespoons freshly grated ginger
2 tablespoons fresh thyme
Salt and pepper to taste
Extra-virgin olive oil
Drizzle olive oil in a large pot. Open the heat at medium.
Chop onion and garlic and add them to the pot, stirring regularly.
While the onions and garlic are browned, peel and chop the beets. Add them to the pot and stir well for 1 minute. Add the broth and increase the heat to maximum.
As soon as the soup is boiling, reduce the heat to simmer and let it cook for 20 minutes, stirring occasionally.
Purée the soup with a hand mixer. Before serving, add the ginger, thyme, salt and pepper. Enjoy!