Roasted Veggie Puree Soup

Makes 4 servings.

2 cups peeled and diced Red Dog red beets
1 cup peeled and diced Red Dog potatoes
1 cup Red Dog cauliflower florets
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra virgin olive oil – divided
1 medium Red Dog yellow onion – finely diced
3 cloves garlic – minced
1 quart vegetable or chicken broth
1 tablespoon balsamic vinegar
Sour cream for serving

Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. In a large stain-proof mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of the olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the pre-heated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes.

Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant.

Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes).

Puree the mixture using an immersion or countertop blender. Stir in the balsamic vinegar, then taste the soup and add additional salt and pepper as desired. Serve with plenty of sour cream.