Golden Roasted Beet & Garlic Soup Recipe

Name: Golden Roasted Beet & Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Beets; 1 teaspoon Olive Oil; 1 bulb Garlic; 1 Leek; 1 Tablespoon Butter; 1 Potato; 1/4 cups White Wine; 3 cups Vegetable Stock; 2 sprigs Thyme; 1 Handful Of Parsley

Servings: persons

1
Preheat oven to 350u00b0F.
2
Peel beets and chop off the ends. Cut into smallish chunks, sprinkle with the olive oil. Wrap in tinfoil.
3
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.
4
Cut and saute leeks in butter for about 2 minutes, just until they start to wilt.
5
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.
6
To the pot, add stock, beets, garlic, thyme and parsley. Mix and let simmer for about 20 minutes or until potato is soft.
7
Take out a hand blender or a regular old blender and blend.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Beets, 1 teaspoon Olive Oil, 1 bulb Garlic, 1 Leek, and more.

Yes, Golden Roasted Beet & Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Golden Roasted Beet & Garlic Soup

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