Borscht (Beet Soup)

Such a wonderful fall soup!

Ingredients:

2 medium beets

2 medium carrots

1 medium potato

1/2 a small head of cabbage

1/2 a large onion

1 garlic clove

oil (I used avocado oil)

salt and pepper

1 tsp thyme

4 cups of vegetable broth

Greek yogurt

• Chop all of the vegetables into chunks. 
• Mince the garlic and set it aside.
• Place the vegetables onto a baking sheet, drizzle with oil, salt, pepper and thyme.
• Roast them in a 400 degree oven for 20 minutes.
• Add the minced garlic and roast 20 more minutes or until a fork will pierce the beet pieces. 
• Place all the vegetables into a pot with 4 cups of vegetable broth and simmer for 20 minutes.
• Blend the soup in a blender if desired and serve with a dollop of greek yogurt (or sour cream).