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Golden Roasted Beet & Garlic Soup
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Description
There is nothing better than roasted vegetables. Roasted garlic and beets top my list though. When you roast beets, they, although sweet already, almost turn into candy. This is a wonderful soup, especially if you are a newbie beet eater. Roasted beets and garlic and a wonderful combination of sweet yet savory make a wonderful soup.
Ingredients
- 3 Beets
- 1 teaspoon Olive Oil
- 1 bulb Garlic
- 1 Leek
- 1 Tablespoon Butter
- 1 Potato
- ¼ cups White Wine
- 3 cups Vegetable Stock
- 2 sprigs Thyme
- 1 Handful Of Parsley
Preparation
Preheat oven to 350ºF.
Peel beets and chop off the ends. Cut into smallish chunks, sprinkle with the olive oil. Wrap in tinfoil.
Take the whole head of garlic, skin and all, and wrap in tinfoil. Roast the beets for 1 hour and then garlic for 30 minutes. When done, set aside to cool off. Take garlic out of skin.
Cut and saute leeks in butter for about 2 minutes, just until they start to wilt.
Meanwhile, peel potato and cut into small cubes. Add to the pot and continue sauteing for another minute. Add wine and simmer until it just about evaporates.
To the pot, add stock, beets, garlic, thyme and parsley. Mix and let simmer for about 20 minutes or until potato is soft.
Take out a hand blender or a regular old blender and blend.
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