Looking for something a little different? Give this beet soup a try! It is out of this world.
4 cup chicken stock
1 lb fresh beets, peeled and diced
1 cup diced onion
1 large cauliflower
8 medium yukon gold potatoes
1 clove garlic, minced
2 TBSP Honey
salt and pepper
1. In a large pot, bring all ingredients to a simmer. Cook loosely covered, until the beets are tender, about 40 minutes.
2. Using an immersion blender or a blender, purée until smooth, strain and cool to room temperature. Chill at least 4 hours before serving. Check seasoning, as soup may need more salt and pepper. Garnish with sour cream if you like! Enjoy!