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Warm the olive oil in a big saucepan over medium heat. Cook for approximately 5 minutes, or until the onion is softened and aromatic, adding minced garlic and diced onion.
For a further 5 minutes, sauté the diced beets to let the flavors combine.
Add the veggie broth and cook until just beginning to boil. Simmer, covered, for 20–25 minutes, or until beets are soft, over low heat.
Puree the soup with an immersion blender once the beets are cooked until it's smooth and creamy. Also, you may mix the soup in portions until it's completely smooth after gently transferring it to a blender.
Garnish the soup with salt and pepper, and then stir in the apple cider vinegar. Season with salt for taste and vinegar for acidity as desired.
Spoon the beet soup into individual bowls and top with a swirl of sour cream or plain Greek yogurt for a velvety finish. For a splash of color and a little of zest, sprinkle with some fresh parsley or dill.
Feel free to serve the soup warm or cooled; the choice is yours. All summer long, savor its healthy benefits and bright tastes!
Beet Soup's Advantages:
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