Yellow Summer Garden Vegetable Soup

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   1. Melt the butter in a large heavy pot over medium heat.

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   2. Add the onions and sweat over medium heat until the onions start to become translucent, about 5 minutes. Do not let the onions brown.

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   3. Add the rest of the vegetables, and stir to coat the vegetables with the butter.

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   4. Add the water to the pot and cover with a lid.

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   5. Simmer on lowest heat for 45 minutes or until the beets are soft.

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   6. Puree in batches (using an immersion blender or regular blender) so that the soup gets smooth. Be careful blending a hot liquid because it could explode in your blender-do it in small batches if possible.

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   7. Add the soup back to the pot and reheat over low heat. Generously season with salt to taste.

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   8. Garnish with some goat cheese and fresh herbs (I used nasturtium petals).

* Per serving · 4 servings · Values may vary.

No additional tips available.