Veggie Broth and Beet Potage

1. 1

   Peel the beet and slice it thinly, chop the potato, and slice the onion.

2. 2

   Heat some olive oil in a pot and saute the onion.

3. 3

   When the onion is translucent, add the beets and potatoes.

4. 4

   When they're coated in oil, sprinkle with salt, cover with a lid and steam-cook over low heat, stirring occasionally.

5. 5

   When the amount has reduced a bit and the beets become tender, pour in the vegetable broth, replace the lid, and let it simmer.

6. 6

   When the potatoes are soft and the beets are well cooked, add 200 ml soy milk.

7. 7

   Put the mixture through a blender.

8. 8

   Pour the mixture back in the pot, add the remaining soy milk and reheat it.

9. 9

   Season with salt, and it's ready to serve

10. 10

    I put some chopped green scallions on top A little wasabi mixed in as a finishing touch brings out the sweetness of the beets and is surprisingly delicious

* Per serving · 4 servings · Values may vary.

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