Easy Beetroot Soup Recipe

In a large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until they become translucent.

Add the chopped beetroots to the pot and cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and add the thyme, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the beetroots are tender.

Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

Taste and adjust the seasoning if needed. If the soup is too thick, you can add more vegetable broth or water to thin it out.

Serve the beetroot soup hot, garnished with a dollop of Greek yogurt and some freshly chopped parsley.