Chilled Beet Soup

• 2 tbsp olive oil
• 2 None red onions, chopped
• 2 None stalks celery, trimmed, chopped
• 3 1/3 lbs beets, trimmed, washed
• 6 cups vegetable stock
• 1/4 cup lemon juice
• None None Crumbled feta, to serve
• None None Chopped cucumber, to serve
• None None Mint leaves, to serve

1. Heat oil in a large saucepan and saute onion and celery for 8-10 mins, stirring occasionally, until tender.
2. Meanwhile, peel beets. Use disposable gloves to prevent hands from being stained. Cut beets into 1/2-inch chunks and add with stock to saucepan. Bring to a boil. Reduce heat and simmer, covered, for 55-60 mins, until beets are very tender.
3. Using a hand blender, process soup until smooth. Add lemon juice and season to taste.
4. Chill for at least 3 hours before serving. Serve soup topped with feta, cucumber and mint.

olive oil, red onions, stalks celery, beets, vegetable stock, lemon juice, feta, cucumber, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/23693 (may not work)