Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4


2 tablespoons olive oil
1 yellow onion, chopped
2 beets, peeled and cut into large cubes
1 pound white mushrooms, sliced
2 garlic cloves, minced
1 tablespoon tomato paste
5 cups veggie stock
1 tablespoons parsley, chopped


  1. Heat up a pot with the oil over medium heat, add the onion and the
    garlic and sauté for 5 minutes.
  2. Add the mushrooms, stir and sauté for 5 minutes more.
  3. Add the beets and the other ingredients, bring to a simmer and
    cook over medium heat for 30 minutes more, stirring from time to
  4. Ladle the soup into bowls and serve.

Nutrition: calories 300, fat 5, fiber 9, carbs 8, protein 7