I love this bright and vibrant beet soup! The earthiness of the beets and the sweetness of the roasted garlic are such a great pair. I hope you feel as nourished eating this soup as I do, I can almost feel the minerals infusing my cells. Plus! The colour is a total show-stopper on any table and can easily be doubled to be enjoyed all week long.
Roasted Garlic and Beet Soup
Ingredients
- 3 medium beets quartered
- 1 head garlic
- 1 large leek washed well, and thinly sliced (only the white and light green parts, compost the tough and dark green leaves)
- 2 Tbsp oil of choice refined coconut, or olive
- 1 Tbsp fresh thyme
- 1 bay leaf
- salt and pepper
- juice of 1 lemon
Directions
- Preheat oven to 400° F / 205° C.
- Slice the top off the head of garlic to just barely expose the tips of the cloves. Drizzle with a little oil (or dab of oil) and wrap in parchment or aluminum foil.
- To a baking sheet lined with parchment, add the quartered beets and prepared head of garlic. Roast until tender, about 30-40 mins.
- In the meantime, prepare the base of the soup. Heat oil in a pot over medium heat. Add prepared leek with pinch of salt and cook until tender, about 6-8 minutes.
- Add thyme and bay, and cook until fragrant, about 1-2 minutes. Remove from heat until beets are done.
- Once beets and garlic are cooked and cool enough to handle, squeeze roasted garlic from the bulb into the pot with leeks and aromatics. Add the roasted beets. Return to medium-high heat.
- To the pot, add 3 cups / 750 ml filtered water, bring to a boil. Season with salt and pepper, reduce heat to simmer for 5-10 mins. Once thoroughly warmed through, remove from heat, and remove the bay leaf.
- Let cool slightly, and then ladle into a blender (in batches if necessary). Puree in the blender until smooth and pulse in lemon juice. Taste and add more lemon, salt, and pepper to taste.
- Store in the fridge for 5-6 days, enjoy!
Notes
Makes 4 cups / 1 L
