Beetroot Soup

Ingredients:
5 fresh beets (peeled and diced into 1×1 inch cubes)
1 onion (peeled and diced)
1/2 cup red wine
4-5 fresh thyme sprigs
1 rosemary sprig
6 cups of vegetable stock
salt and pepper
optional: 1/2 can of full-fat coconut milk/cashew milk

Method:
Place beets and onions in a large pot with a little bit of avocado or olive oil. Sear beets and onions over medium-high until onions are translucent.
Deglaze with red wine. Add in herbs and water (or soup/stock) to cover the beets and cook over low-medium heat for about an hour until beets are soft.
Transfer liquid into a high speed blender to puree. Transfer back into the pot and add coconut milk. Simmer for another 5-10 minutes. Serve immediately or store in fridge for up to 3 days