Note: I'm sure that red/purple beets would work just fine. However, I worry that the appearance of the soup with the red/purple beets would be a little bit of a turn-off.

5-7 small/medium golden beets with leafy tops
2 tablespoon olive oil
2 small/medium white onions, sliced
4 garlic cloves, minced
8 cups vegetable broth (Better than Bullion was delicious in this)
1.25 teaspoon salt (or to taste)
0.5 teaspoon freshly ground black pepper (or to taste)

5 -7 small/medium golden beets with leafy tops 2 tablespoon olive oil 2 small/medium white onions, sliced 4 garlic cloves, minced 8 cup s vegetable broth (Better than Bullion was delicious in this) 1 25 teaspoon salt (or to taste) 0 5 teaspoon freshly ground black pepper (or to taste)

1. Trim leafy tops off beets, leaving 1 in. of stems attached. Cut leaves into sheds width-wise and discard any thick, tough parts.

2. Cook and drain the beets. Peel. I do this painlessly in the crockpot and have provided those instructions as a separate recipe. Cut the beets into cubes and set aside.

3. Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until lightly browned, about 4 minutes. Add broth and sliced beets. Bring to a boil. Stir in reserved beet greens and cook until wilted, about 1 minute. Add more broth if you like. Season with salt and freshly ground black pepper.