Creamy beet soup has always been my favorite. It's delicious and the colour absolutely gorgeous! I always cook my potatoes ahead of time when making soup. There's nothing worse than a starchy soup.
-1 tablespoon avocado oil
-1 medium yellow onion chopped
-3 cloves garlic minced
-2 tablespoon fresh sage finely chopped
-Large pinch of sea salt
-4 cups vegetable broth
-1 pound beets peeled and quartered
-1 bay leaf
-1/2 pound Yukon gold potatoes cooked
Heat oil in a large pot over medium-high heat.
Add onion and sauté until almost translucent about 5 minutes.
Add garlic and sage and cook for another 30 seconds.
Add salt and cook for another 30 seconds.
Add vegetable broth, beets and bay leaf and bring to a boil.
Reduce heat to medium-low and let simmer until beets are tender about 30 minutes.
Add potatoes and cook for another 5 minutes.
Puré in a blender making sure to remove the bay leaf.
Transfer back to the pot and reheat again.
Adjust sea salt to taste.
Serve with dukkah, cashew yogurt and two sage leaves per serving.
Voila! Sage beet creamy sauce.