Yellow Summer Garden Vegetable Soup

1. Melt the butter in a large heavy pot over medium heat.
2. Add the onions and sweat over medium heat until the onions start to become translucent, about 5 minutes. Do not let the onions brown.
3. Add the rest of the vegetables, and stir to coat the vegetables with the butter.
4. Add the water to the pot and cover with a lid.
5. Simmer on lowest heat for 45 minutes or until the beets are soft.
6. Puree in batches (using an immersion blender or regular blender) so that the soup gets smooth. Be careful blending a hot liquid because it could explode in your blender—do it in small batches if possible.
7. Add the soup back to the pot and reheat over low heat. Generously season with salt to taste.
8. Garnish with some goat cheese and fresh herbs (I used nasturtium petals).