Dinner-Week 1-Roasted Garlic and Beet Soup

By KrissyW330

2012 Whole Living Action Plan

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

Preparation

Step 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.

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.

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.