Chilled Beet Soup

1. 1

   Heat oil in a large saucepan and saute onion and celery for 8-10 mins, stirring occasionally, until tender.

2. 2

   Meanwhile, peel beets. Use disposable gloves to prevent hands from being stained. Cut beets into 1/2-inch chunks and add with stock to saucepan. Bring to a boil. Reduce heat and simmer, covered, for 55-60 mins, until beets are very tender.

3. 3

   Using a hand blender, process soup until smooth. Add lemon juice and season to taste.

4. 4

   Chill for at least 3 hours before serving. Serve soup topped with feta, cucumber and mint.

* Per serving · 4 servings · Values may vary.

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