Recipe: Beetroot soup

This has been a weird winter so far... Lots of snow, then a week of rain, some days of sunshine and now again a phase of snow... Topped with a flu epidemic around the world, what can I do to keep healthy?  This is my go-to boost recipe for such weather:  Beetroot soup.  I know, beetroot is an acquired taste, but people - it's one of nature's best produce!!! I also happen to like its taste, so for me there is no question: eat it in as many variations as possible - on to the soup recipe:

(no, I don't play around with yogurt every time I eat...)

Beetroot soup

 5 beetroots, cooked

1 large handful spinach

1 small onion, chopped

1 large potato, in cubes

1 large carrot, shredded

1lt vegetable stock

salt/pepper

Print recipe

Over medium heat, lightly brown the onion/potato and carrot mixture in about 1 tbsp of olive oil.  Cut up the beetroots, and add together with the spinach.  Add the stock and let it simmer for about half an hour.  Season as wished and then blitz everything.  Great taste and perfect as is to consume - still, if you wish you can always add a dollop of yogurt just to mellow down the beetroot's taste!

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.