Ingredients

• 650 g small beets
• 5 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh thyme
• salt and freshly ground black pepper
• juice from 1/2 orange + 1 full teaspoon grated orange zest
• 1 liter vegetable broth

Toppings

• 4 tablespoons heavy cream
• natural yogurt
• several tablespoons chopped chives

Preparation

1. Rinse beets (cut larger ones), wrap each in a piece of aluminum foil, arrange on a baking sheet and place in an oven preheated to 200 degrees. Bake for 1 hour, then remove from foil and peel. Cut into smaller pieces.
2. In a large pan heat the oil and on low heat caramelize the onion and garlic. Add beets, thyme and salt and pepper to taste. Sauté for 4 minutes, then pour in the orange juice, add orange zest and broth. Cook covered for 10 minutes. Blend into puree and adjust seasoning if needed.
3. Heat the soup before serving, pour into cups or small bowls, drizzle with heavy cream and decorate with a spoonful of yogurt mixed with chives.