So, with fall right around the corner, I’m getting ready for soup season. I love soup season! I had bought some beets this past week to make baby food for my littlest, but I saw this recipe and just couldn’t resist (inspired by my sister). My husband is a very adventurous and gracious eater of my creations, but he does loathe beets. Loathe. He ate this soup, though. He is such a trooper like that. And also, he was hungry. 🙂 I probably won’t make it often since he doesn’t like it, but it was super easy, fast, and so much flavor and goodness! I basically trimmed the beets + garlic, seasoned + oiled them, put them in foil and in the oven once kids got up from naps and then we went out for a walk. When we came back an hour or so later, the house smelled divine and the remainder of the recipe to pull the soup together took only a few minutes. I served it with a green salad + a ribeye steak on the side, so that Brandon didn’t entirely hate me.
(This is a Martha Stewart recipe, which you can find here!)
- 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
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.