Ingredients

• 500 g Beets
• 1 medium Onion
• 2 cloves Garlic
• 750 ml Vegetable broth
• 2 tbsp Red wine vinegar
• 100 ml Heavy cream
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 200 g Plain Greek yogurt
• 2 tbsp Fresh mint
• 1 tsp Sumac
• 1 tsp Fresh lemon juice

Instructions

1. 1

   Preheat oven to 200°C (400°F). Peel and dice the beets. Toss them with one tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.

2. 2

   Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 more minute.

3. 3

   Stir the roasted beets into the onion and garlic. Pour in the vegetable broth and red wine vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.

4. 4

   Remove the pot from heat and use an immersion blender to purée the soup until smooth. If the soup is too thick, add a little more broth. Stir in the heavy cream and mix well. Season with salt and pepper to taste.

5. 5

   Prepare the minted yogurt: In a small bowl, combine the Greek yogurt, chopped mint, sumac, and lemon juice. Season lightly with salt.

6. 6

   Serve the velouté hot in bowls, garnished with a generous swirl of the minted sumac yogurt and a fresh mint leaf if desired.