2 red beets

1 onion, peeled and chopped

2 cloves garlic, peeled

1 tablespoon (15 ml) olive oil

Salt and pepper

2 onions, chopped

1 cup (250 ml) chopped cabbage

1 1/2 cups (375 ml) chopped carrots

1/2 cup (125 ml) chopped celery

2 tablespoons (30 ml) butter

• 4 cups (1 litre) turkey broth or
• 4 cups (1 litre) chicken broth

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Place the beets, onion and garlic on a baking sheet lined with aluminum foil and drizzle with the olive oil. Season with salt and pepper. Carefully close the foil and bake for about 45 minutes or until the beets are tender. Let cool, peel and cut the beets into pieces. Set aside.

In a large saucepan, soften the onions, cabbage, carrots and celery in the butter for about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover and simmer for 10 to 15 minutes or until the vegetables are tender.

In a food processor or blender, purée half the soup with a little more than half of the vegetables except for the beets. Adjust the seasoning and keep warm. Pour the remaining soup in the bowl of the food processor or blender pitcher and purée with the beets; adjust the seasoning.

There will be two different colored soups, one more orange, the other red.

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