Serves 21 bunch beets 1/2 bunch spring onions, or eqivalent of other onions 1 potato 2 Tbs butter olive oil 2 cups of chicken, beef, or vegetable stock 1-2 cups milk (and/or cream) dash of tamari dash of apple cidar vinegar salt and pepper to taste parsley for garnish sour cream for garnish Chop the vegetables, including the beet tops. Heat some olive oil and butter in a pot. Add the onions, and cook until transparent. Add the beet root and potato. Then add enough stock so that it barely covers the vegetables. Put the beet greens on top, put a lid on the pot, and let it simmer for 20 minutes or until the beets are tender. Remove the pot from the heat and add some milk and /or cream. Blend with a hand blender or in batches in a food processor. Add salt, pepper, tamari, and vinegar. Adjust seasoning to taste and garnish with pasley and sour cream.