Thursday, January 26, 2012

Roasted Garlic & Beet Soup

When I first started making this soup I wasn't sure if I was going to like it, and was really happy with how it came out.  I'm not a huge fan of beats, but really liked the flavor!
Preheat your oven to 400 degrees F.  Drizzle 3 medium beets with olive oil an roast on foil until tender.  Should take around an hour.
With around 20 minutes left, I drizzled 6 unpeeled garlic cloves with olive oil and added them to the pan.  Let them cook with the beets.  
One the beets have cooled, peel and quarter. Squeeze garlic from the skin and set aside.
Heat two tablespoons of olive oil in a pan over medium heat.  Add one thinly sliced leek and cook, stirring until tender. 
Add the beets, garlic, 1 teaspoons thyme, and 1 bay leaf.
Stir in 3 cups of water, and season with salt and pepper.  
Bring to a boil and reduce heat and simmer for 5 minutes.  Discard bay leaf and let cool slightly.  Puree in a blender until smooth, adding a couple tablespoons of lemon juice.
This is full of flavor and very good for you!  I am convinced this helped me fight off getting sick, as C has had a bad cold for a while.  Every time I felt it coming on I ate a bowl of this and it never got a hold of me.  It's spicy and unexpected, you're sure to enjoy.

Roasted Garlic & Beet Soup
Serves 6
Adapted from Whole Living Magazine

3 medium beets
5 tablespoons olive oil
6 garlic cloves, unpeeled
1 large leek, sliced
1 teaspoons fresh thyme
1 bay leaf
3 teaspoons freshly squeezed lemon juice
salt and pepper to taste

Heat oven to 400 degrees F.  
Drizzle the beets with olive oil, place on foil paper and roast until tender, around an hour.
Meanwhile drizzle garlic cloves with olive oil and roast for around 20 minutes.
When beets are finished, let cool.  
Peel and quarter the beets, and set aside.
Squeeze garlic from the skin and set aside.
Heat 2 tablespoons of olive oil in a pot over medium heat, add the leek slices.
Cook, stirring until tender; around 6 minutes.
Add in the beets, garlic, thyme, bay leaf and 3 cups of water.
Season with salt and pepper and bring to a boil.
Reduce to a simmer for 5 minutes. 
Let cool slightly then puree in a blender until smooth.
Add freshly squeezed lemon juice and adjust seasoning if needed.

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