1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
6 cups beets, peeled and diced
3 cups chicken or vegetable broth, no salt added
1 cup milk
Salt and freshly ground pepper
1/2 apple, finely diced
1/3 cup Feta, crumbled
1 1/2 tbsp fresh parsley, chopped
1 1/2 tbsp fresh dill, chopped
1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.
2. Add broth, milk, salt and pepper. Bring to a boil and simmer for 25–30 minutes or until vegetables are tender.
3. Puree using a hand or upright blender. Serve soup garnished with apple, Feta, parsley and dill.
Nutritional information available at Dairy Goodness.