- 1 tbsp extra-virgin olive oil
- 1 cup onion, peeled and chopped
- 2 cups beets, peeled and chopped
- 3 cups potato, peeled and chopped
- 2 cups carrots, peeled and chopped
- 4 cups veggie broth
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper
In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until browned.
Add the beets, sweet potatoes and carrots along with 4 cups of vegetable broth.
Bring it to a boil, cover and cook for about 30 minutes or until the vegetables are soft.
Add the parsley (save a bit for a garnish), paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary remove the rest of the liquid from the pot to puree the veggies.
Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.