Instructions

1. Heat the vegetable broth.
   
2. While the broth is heating, peel and finely chop the shallot.
   
3. Heat a little olive oil in a soup pot and sauté the shallot over low heat, stirring often, until translucent.
   
4. Meanwhile, peel the potatoes and cut them into cubes. Wash, dry, and strip the thyme leaves.
   
5. When the shallot is translucent, add the potatoes to the pot and sauté for a couple of minutes over medium heat, stirring constantly.
   
6. Pour in 3 ladles of broth, add the thyme (reserve a few leaves for serving), and stir. Bring to a boil, cover with a lid, and cook over medium heat until the potatoes are tender, about 15-20 minutes. Add a bit more broth if needed.
   
7. Meanwhile, peel the cooked beetroots and cut them into cubes.
   
8. When the potatoes are almost cooked, add the beets to the pot, stir, and continue cooking for at least 5 more minutes, until the potatoes are fully tender.
   
9. Remove the pot from the heat and add the sour cream and lemon juice. Purée the soup with an immersion blender until smooth. If the soup is too thick, add a little broth. If it is too thin, simmer over medium heat until it reaches your preferred consistency. Adjust the salt to taste.
   
10. Serve the creamy beetroot soup garnished with fresh thyme leaves.