Roasted Beet And Leek Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the tops and roots off the beets, then wrap them in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
• STEP 4.While the beets are roasting, heat olive oil in a large pot over medium heat.
• STEP 5.Add the leeks and cook until softened, about 5 minutes.
• STEP 6.Once the beets are cool enough to handle, peel off the skin and chop them into small pieces.
• STEP 7.Add the chopped beets, vegetable broth, and thyme to the pot with the leeks.
• STEP 8.Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
• STEP 9.Use an immersion blender to puree the soup until smooth.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make peeling the roasted beets easier, rub them with a paper towel while they are still warm.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before blending.

Storage and Serving

• This roasted beet and leek soup is best served hot.
• Garnish with a dollop of sour cream and a sprinkle of fresh herbs for added flavor and presentation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.