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Roasted Garlic and Beet Soup

I'm not usually too fond of beets but I had a version of this soup at Mint Tea Bistro that was so tasty I had to find a recipe! This one came from the Thrifty Veggie Mama website.


olive oil
1 head of garlic
1 leek, sliced
710 ml3 c. vegetable broth
1-2 tsp. thyme
salt and pepper
juice of 1/2 lemon (or 2 T.)


Preheat oven to 400 degrees F.
Rub the beets and garlic head with a little olive oil. Wrap in foil with the garlic in a separate packet.
Roast the garlic about 30 minutes and the beets about an hour.
When cool, peel and quarter the beets. Squeeze the flesh out of the garlic.
Heat a little olive oil in a medium soup pot.
Saute the leeks until tender, about 5 minutes.
Add the beets, garlic, broth, thyme, salt and pepper.
Cook about 10-15 minutes.
Puree in a blender or with an immersion blender.
Add the lemon juice just before serving.


I bet some vegan sour cream would be a nice garnish. Here is a cashew version: Cashew Sour Cream, and here is one made with tofu: Tofu Sour Cream

Major Ingredients: