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Gallery Roasted Garlic and Beet Soup Credit: Bryan Gardner Recipe Summary Servings: 4 Yield: Makes 4 cups

Ingredients Ingredient Checklist 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

Gallery Roasted Garlic and Beet Soup Credit: Bryan Gardner

Recipe Summary Servings: 4 Yield: Makes 4 cups

Roasted Garlic and Beet Soup      Credit: Bryan Gardner  

Roasted Garlic and Beet Soup

Credit: Bryan Gardner

Roasted Garlic and Beet Soup

Recipe Summary Servings: 4 Yield: Makes 4 cups

Recipe Summary

Servings: 4 Yield: Makes 4 cups

Servings: 4

Yield: Makes 4 cups

4

Makes 4 cups

Ingredients

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

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.

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All Reviews for Roasted Garlic and Beet Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Garlic and Beet Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest