Traditional Beetroot Soup with Goat Cheese

Method

1. Peel and dice the beets, onion, and potatoes.
2. In a large pot, heat olive oil and sauté the onion until translucent.
3. Add the beets and potatoes, then pour in the vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the vegetables are tender.
5. Using an immersion blender, puree the soup until smooth.
6. Season with salt and pepper.
7. Ladle into bowls and top with crumbled goat cheese and fresh herbs.