Instructions

• First, prep your ingredients. Dice a cup each of carrot, onion, and celery, reserving celery leaves for garnish.
• Dice beets roots and thinly slice the beet stems and leaves of one beet, reserving the rest for another use. Separate sliced stems and leaves.
• Next, make your soup. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once warm, add in mirepoix (diced onions, carrots, celery) and a big pinch of salt. Cook for 5 minutes. Add diced beets, sliced beet stems, 4 cups of vegetable stock, and rosemary.
• Bring the pot to a boil and then reduce heat to medium-low. Simmer until beets are fork-tender, about 30 minutes.

• Make Cilantro Oil

• Then, make the cilantro oil. While the soup simmers, make cilantro-infused oil in a small pan by heating ¼ cup of olive oil to 145°. Remove from the heat and add in ½ teaspoon of  W.D. Dickinson cilantro infusion and steep until the oil cools.
• Once the beets are fork-tender, remove rosemary sprigs and add in sliced beet greens to wilt.
• Turn off the heat and puree soup with an immersion or regular blender, adding water or additional vegetables to reach the desired consistency. Season to taste with salt and pepper.
• To serve, ladle soup into bowls and garnish with a dollop of yogurt, a drizzle of infused cilantro oil, and a sprinkle of celery leaves.