Beet soup

When I saw a picture of this stunning soup, I knew I had to try to make it! The colour fascinated me! It’s really the perfect way to kick off spring or summer. After all the hearty soups of winter, when the days start getting warmer, what better way to enjoy the first warm sun than with a light lunch on the patio.

What you need:

• 4 cups chicken stock
• 1 lb. fresh beets
• 1 cup onion
• 3⁄4 cup carrots
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp sugar
• 11⁄2 cups yogurt
• salt & pepper
• 1 tsp dried dill
• 2 tbsp fresh chopped garlic
• sour cream or yogurt and more parsley, for garnish

Bring the chicken stock, beets, onion, carrots, garlic, lemon juice, and sugar up to a simmer and cook until the beets are tender, about 40 minutes.

Purée until smooth, strain and cool to room temperature.

Whisk in the yogurt and season with salt and pepper. Stir in herbs.

Chill at least 4 hours before serving. Garnish with sour cream and fresh parsley.

* Adapted from Anna Olson’s recipe.