1 tablespoon olive oil
2 onions, sliced
4 each carrots and parsnips, peeled and coarsely chopped
4 baking potatoes or Yukon gold potatoes, coarsely chopped
8 cups chicken or vegetable stock
1/4 teaspoon each salt and pepper
Beet Splash:
1 beet (unpeeled), trimmed
1 cup plain yogurt or sour cream

Preparation Instructions:

Beet Splash: Wrap beet in foil and roast in 400 degree oven for 1 to 1 1/2 hours or until tender when pierced with knife. Let cool slightly; rub off skins. In food processor, puree until very smooth. Mix in yogurt.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium high heat; cook onions without stirring, for 3 minutes or until starting to brown. Reduce heat and cook, stirring occasionally, for about 20 minutes or until very brown and liquid is evaporated, adding up to 1/2 cup water if necessary to prevent burning.

Stir in carrots, parsnips and potatoes. Add stock; bring to boil. Reduce heat, cover and simmer, stirring often, for 25 minutes or until tender. Stir in salt and pepper.

Transfer to blender, food processor or food mill; puree until smooth. Ladle into bowls. Using spoon or squeeze bottle, make Beet Splash zigzag across each. Makes 8 to 10 servings.

Per each of 8 servings: about 238 calories; 10 g protein; 4 g fat; 41 g carbohydrates; 5 g fibre; 3 mg cholesterol; 910 mg sodium.