- 1 onion
- 1 leek
- 2 beets
- Vegetable stock
- In a saucepan over low heat, saute the onion and finely chopped leek. Add a pair of finely chopped beets.
- Once the vegetables are soft, add two generous cups of vegetable stock and simmer for a few minutes.
- Blend with salt & pepper, then add a teaspoon of sugar and pour the soup through a strainer. Add 1/2 cup of cream and serve immediately.
Serve with grated carrot.