In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Add diced beets to the pot and sauté for another 5 minutes, allowing the flavors to meld together.
Pour in vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the beets are tender.
Once the beets are cooked through, use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
Stir in apple cider vinegar, and season the soup with salt and pepper to taste. Adjust the seasoning as needed, adding more vinegar for acidity or salt for flavor.
Ladle the beet soup into bowls and garnish with a dollop of plain Greek yogurt or sour cream for added creaminess. Sprinkle fresh dill or parsley on top for a burst of freshness and color.
Serve the soup warm or chilled, depending on your preference. Enjoy its vibrant flavors and nutritious goodness all summer long!
Benefits of Beet Soup:
