Roasted Beet and Garlic Soup


I LOVE this soup,
but being completely honest, I was the only one in my family to eat it.

If you have kids {or a spouse} that eats beets,
this soup is a winner.

I have never been able to get my family to even try a beet,
and we grew them in our garden for years.

little do they know I have a plan up my sleeve that will have them all eating veggies and loving every minute of it

Back to the soup ~

the recipe is adapted from  one of many featured in the Whole Living 28 day cleanse

2 large {or 3 medium} beets
6 cloves of garlic
2 tbsp olive oil
1 leek {thinly sliced}
1 bay leaf

place the beets and garlic cloves in a foil packet
roast @425 for about an hour

let the beets cool, peel, and cube them

heat the oil in a stock pot {medium heat}
saute the leeks until they begin to soften
add in the  roasted garlic {simply squeeze the garlic out of the skins}
the beets
2 1/2 cups of water
1 bay leaf

bring to a boil
cover and simmer for 15 to 20 minutes
remove the bay leaf

blend {I left mine a bit chunkier, but you can puree the beets until the soup is very smooth}

now if I wasn’t on the cleanse, I’d probably add a bit of creme fraiche to the top,
but I am
so I didn’t

there’s always next time



  1. says

    I LOVE beets! But don’t hate me when I say I love the beets I’ve TRIED, which are sadly the beets in a can. Or the beets from the salad bar at Sizzler. Still, I love them and could easily put down a can or two by myself. Aaaand I’m the only one in my family who likes them, too! Methinks you and I need to make a batch of this and eat it together!!

  2. says

    Until recently I had only tried the canned version (Yuck!). Now I am totally Beet obsessed! The only thing better than the fresh, earthy flavor is the gorgeous and vibrant color. This soup looks so delicious!

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