wholeliving

Roasted Garlic and Beet Soup

Detox Cred: Beets may take a while to roast, but their powerful healthy status makes it worth the wait. (For a tasty side dish, saute the green tops -- they have double the potassium, folic acid, and iron as the sweet roots.) Garlic and leeks, both health-boosting alliums, add delicious flavor and dimension to any soup.
Whole Living, January/February January/February 2012
  • Yield Makes 4 cups
    Serves 4
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Ingredients

  • 3 medium beets
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 unpeeled garlic cloves
  • 1 large leek, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Coarse salt and pepper
  • 2 tablespoons lemon juice

Directions

  1. Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle 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 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.

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

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