2-4 Whole Beets
1 Cup Shredded Cabbage
1 Cup Shredded Carrot
1 Potato, cubed
1 Large Tomato, diced
2 Cups Veggie Stock
and Goat Cheese
Roast the beets for an hour. For details go here.
Make your soup base 20 minutes before the beets are ready, by sauteing the onion and potato in olive oil in a pot on the stove.
Take out roasted beets and let cool so you can cut into pieces.
Then add the cubed beets, diced tomato and veggie stock to the soup base.
Bring to a boil and simmer on low for 40 minutes.
After about 40 minutes of simmering, add the carrot and cabbage. Let simmer for a while longer until cooked to desired texture. I like the veggies crunchy, so I only went for 10 minutes longer.
Top with goat cheese and eat.