If you're looking for a splash of color to bring to the table, try this redux version of a creamed soup. Use vegetable stock in lieu of chicken stock and it's still a great soup.

2 TBS olive oil                      1/2 c. chopped parsley
2 TBS white wine                 ground white pepper
1 med. onion, chopped        Dash of Nutmeg
11/2 pounds beets, diced    2 c. chicken or veg. stock
1 tsp salt                                 1 1/2 c. whole milk

Heat oil in large saucepan over medium high heat. Add onion and saute until golden. Add wine and beets, stir-cook until wine evaporates, about 30 seconds. Add stock, salt, pepper and nutmeg. Bring to boil. Reduce heat to simmer; cover and cook until beets are tender. Ladle beet mixture into blender and add milk. Blend until smooth. Return soup to saucepan and cook over low heat till warmed through. Serve hot, cold or warm. It's great!