Roasted Garlic and Beet Soup

(from kylerhea’s recipe box)

Source: Whole living magazine

Serves 4 people

Categories: March2012, Soups, beets, healthy


  • 3 medium beets
  • olive oil
  • 6 garlic cloves
  • 1 large leek
  • 1 tsp fresj thyme
  • 1 bay leaf
  • salt and pepper


  1. Heat oven to 400 degrees F. Drizzle 3 medium beets with olive oil and roast in parchment -lined foil until tender, about 1 hour. Meanwhile, drizzle 6 unpeeled garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.

  2. Heat 2 Tbs olive oil in a pot over medium heat. Add 1 thinly sliced large leek and cook, stirring, until tender, 6-8 minutes. Add beets and garlic, 1 tsp fresh thyme leaves, 1 bay leaf, and 3 cups water. Season with coarse salt and pepper.

  3. Bring to a boil; then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in blender until smooth. Stir in 2 Tbs lemon juice and adjust seasoning.

Email to a friend | Print this recipe | Back