Flavorful beet soup!

This is the perfect fall meal - hearty, full of flavor, warms the soul. I like beets because of their earthy flavor, for some this turns them away. My dad for example, hates beets. Or at least he hated the way my grandma made him eat them haha When I made this soup he was pleasantly surprised and went back for SECONDS! I take that as the ultimate compliment. All the herbs and onion flavor bring out the brightness of the beets and mask the earthy or "dirt" flavor as my dad calls it lol Here is the recipe, I hope you enjoy:) P.S. can be blended using an immersion blender, or chunky

Ingredients:

2 tbsp olive oil

1 quart veggie broth

3 cups water

1 cup unsweetened almond milk *save for the end

6 small/medium sized beets, peeled and cubed

1 Vadaila onion, chopped

2 large white carrots, can use orange also, chopped

3 medium sized gold potatoes, peeled and cubed

5 cloves garlic, minced

4 sprigs of freshly cleaned and chopped rosemary

1 handful fresh parsley

2 sprigs fresh thyme

*may use dry herbs if no access to fresh

add salt and pepper to taste

*vegan butter, optional

Directions:

1) prep all veggies as directed

2) In a large pot, on medium heat, heat oil and add garlic, onions, and carrots. Add half of the fresh herbs, salt and pepper. Cook until translucent!

3) slowly add the veggie stock, beets and potatoes. *only add the 3 cups water until all veggies have been covered, may not need all three cups.

4) Bring to a boil and cover. Let sit for about 30-45 minutes, or until beets and potatoes are soft.

5) add the rest of the fresh herbs, salt and pepper!

6) take off heat and let sit for about 10 minutes before blending.

7) Use immersion blender as directed, blend until ideal consistency. I like it really smooth and creamy.

8) stir in almond milk and a pad of vegan butter

9) serve! *can be served hot or cold*