Ingredients

• 7 large beets, peeled and chopped
• 10 small boiling potatoes, peeled and chopped
• 2 yellow onions, diced
• 6 carrots, peeled and chopped
• 1/2 cup red wine
• 2 tablespoons olive oil
• 2 cups low sodium vegetable stock
• 2 cups water
• 1 1/2 cups cucumber, peeled, seeded and chopped
• 1 pinch cayenne pepper

Directions

1. In a large saucepan, heat olive oil and onions over medium heat.

2. Sauté until tender and translucent (about 5 minutes).

3. Toss in the beets, carrots and potatoes.

4. Cook until tender

5. Add vegetable stock, red wine and water.

6. Bring to a boil.

7. Reduce the heat to low, cover, and simmer until tender when pierced (about 40-45 minutes)
.
8. Salt and pepper to taste.

9. Remove from heat.

10. In a blender or food processor, puree everything until smooth.

11. Add a pinch of cayenne pepper.

12. Put in a serving bowl, and garnish with finely chopped cucumber.

13. If you want, you can also put a dollop of vegan plain soy yogurt on top.